For me, the definition of stress baking is this brownie recipe. There are a few more steps than throwing everything together in a pan (not that I don’t love that too) and sometimes that little bit extra focus is all you need to wind down. I have used this recipe so often that I can quote it by heart; it helps that it makes the gooiest brownies ever!
I started making these brownies while as university, and the name comes from the last year finals, where I would make these and take them to the library. It was my brownies that brought the study group to the cafe! The November after graduation, during the last weekend of my CELTA course, I ended up making four batches of these brownies in a day… brownie baking has never been so therapeutic.
I think these will always be my go-to, the outcome a guaranteed good time for all involved, and I hope you find them as calming, and delicious, as I do!
200 g dark chocolate
Splash of black coffee (I’ve always guestimated this. I use the “as much as you think you need, and then a tad more” rule!)
130 g sugar
20 g butter
30 g self-raising flour **
c. 50g white chocolate, in chunks or chips
** 1/2-1 tsp baking powder (if using plain flour)
- Grease and line a tin (I use a –x– baking tray that’s — cm deep, lined with grease proof paper) and preheat the oven to 180°C.
- In a bowl, whisk together the eggs, sugar and black coffee until it lightens in colour and is thicker – time depends on whether you’re mixing by hand or with an electric mixer, but I would say no more than 7 minutes (by hand).
- Melt the chocolate and butter in a bain-marie, or similar. I generally take it off the heat before the chocolate has full finished melting.
- Leave the chocolate to cool for a minute or two before adding it to the whisked egg mixture.
- Fold the chocolate in gently till just combined.
- Add the flour (and baking powder if using) and gently combine.
- If you desire, add some white chocolate chunks. It makes it a little more decadent when you hit a chunk of white chocolate in your brownie. If that’s not your think, leave it out!
- Pour the mixture into your prepared tray and bake for 20 minutes, and check. The brownies should be cracked on the top, but still ever so slightly gooey. This is the only recipe that I know is overcooked (but still delicious) if the skewer test comes out clean. You still want a little bit clinging to the skewer. Use your digression and preferences.
- Allow the brownies to cool a moment in the tin, and then rest in the grease proof paper, before cutting.