Say hello to squidgy, intensely chocolatey and absolutely addictive brownie heaven. Because that’s what we’re serving up around these parts today.
A few years ago, my husband and I ran a market stall at a popular food market and our best seller was without-a-doubt our brownies. Every Saturday we would pile them high and within a few hours they would be gone. An American couple bought 6-8 every week, without fail, and the wife once told me she would be serving them to a few diplomats visiting their home that evening. I was a little nervous because she had told them all about these brownies. She came back the following Saturday with one of the diplomats who wanted to meet the person who baked the brownies. He told me that in his 40-something years of life, he had made it his mission to find incredible brownies and mine were by far the best he had ever tasted.
He went into every detail of the brownie and explained why he loved it so much. I mean, does it get better than that? Ehether you’re cooking for yourself, or your family or for your job, you always want to feel like you’ve done well and that the people you are cooking for actually love your food.
It’s been a while since I baked brownies so I whipped up a batch a few weeks ago. And, oh damn. They are everything I remembered them to be. I can say without-a-doubt, they are the most delicious brownies I have ever tasted. Full of chocolate flavor, super squidy and just the thing for you to bake this weekend.
Table of Contents
Tips for making the best brownies
- Start with a big pot. I prefer making the batter in a large pot but you can use a mixing bowl too. Melting the sugar, butter and cocoa powder together allows the sugar to start melting a little bit and results in the squidgiest brownies.
- Don’t overmix! Melt together the butter, sugar and cocoa powder then allow to cool before beating in the eggs. Fold in the rest of the dry ingredients until the batter is just combined. Overmixing will cause the brownies to be tough. Fudgy we want. Tough? Not so much.
- After pouring the batter into a prepared baking dish, give the dish a few bangs on the counter. This allows any air bubbles to escape and will result in your brownies baking evenly.
- Bake the brownies until a toothpick inserted comes out with moist crumbs. You could bake it less if you want them even fudgier but I like them to be just a little more done. Remove the brownies from the oven and allow to cool for 10 minutes before slicing.
- Serve warm! There is nothing like a warm brownie served with a scoop of ice cream. Just do it!
Storing and freezing
Brownies will last around 3-4 days kept covered in an airtight container. They also freeze well. Wrap baked and cooled brownies in foil then place in a freezer safe container. Freeze for up to 3 months. Thaw completely at room temperature before serving.
Triple chocolate coconut brownies
- 250 g (1 cup) salted butter
- 350 g (2 and 3/4 cup) granulated sugar
- 100 g (1 cup) unsweetened cocoa powder
- 4 large eggs
- 125 g (1 cup) flour
- 1 teaspoon baking powder
- 50 g (½ cup) desiccated coconut
- 100 g (2/3 cup) walnuts chopped (optional)
- 50 g (1/3 cup) dark chocolate chips
for the topping
- melted milk chocolate
- melted white chocolate
- Pre-heat the oven to 180°C/350°F and line a 30cm x 20cm (12in x 8in) baking dish with parchment paper.
- In a pot, melt the butter, sugar and cocoa together over medium heat. Allow to melt, while stirring for approximately 5 minutes.
- Transfer the mixture to a mixing bowl and allow to cool for 5-10 minutes.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the flour, baking powder and coconut, mixing well.
- Stir in the walnuts and dark chocolate chips then transfer the batter to the prepared dish.
- Place in the oven and allow to bake for 25-30 minutes or until the edges are set and the center is still squidgy and a little soft.
- Remove from the oven and allow to cool for 10-15 minutes then drizzle over the melted chocolate.
- Slice and serve.