Leo's Best Brownies

 

Sometimes there are so many recipes for a classic baked good that it is hard to know which one to go for. Thankfully, I found the perfect brownie recipe in my early years of baking and haven't looked back. It comes from my friend Leo, who typed up his recipe for me (don't know his source, sorry!). As the Baked boys put it, there's no point to a cakey brownie (just call it cake) so they need to be fudgey and moist. Leo's recipe makes a large batch of rich brownies, just the way it should be.

 

 

 

 

 

Brownies (adapted from Leo's recipe)

 

250g butter, chopped

300g dark chocolate, chopped

3 eggs

2 egg whites

1 1/2 cups caster sugar

2 tsp vanilla

1 cup plain flour

1/4 cup cocoa

 

1. Preheat oven to 170°C. Grease a 20 x 30cm baking tray.
2. Melt butter and chocolate together in a heatproof bowl over a saucepan of simmering water.
3. In a separate bowl, whisk together the eggs, egg whites, sugar and vanilla. Add the chocolate mixture to the egg mixture and mix to combine.
4. Sift in flour and cocoa and mix until combined.
5. Pour into tray and bake for 20-25 minutes or until an inserted skewer comes out slightly wet. Remove from oven and cool for 10 minutes in tray before slicing and removing from tray.
6. Serve warm and gooey, or let them 'air dry' to firm up a little if you prefer.