A chef has shared his “ultimate” recipe for perfect and uber-fudgey chocolate brownies. Private chef Andrew Richardson, who’s based in the Alps, revealed his recipe for brownies that won’t have any cakiness, just pure unadulterated brownie goodness.
The chef, who goes by Andrew in the Alps on TikTok, explained that he enjoys a “really chewy, fudgy, rich chocolate brownie.” He also revealed that he avoids extra additions like nuts or chocolate chips. The recipe is also suitable for novice bakers, as it requires minimal equipment.
Andrew also makes an interesting swap, replacing regular plain flour with Sarrasin—or buckwheat—flour. This swap also makes it suitable for people who are gluten-free.
Andrew said: “Mmm that’s so good. So dense, so fudgy, so chewy. There’s not an ounce of cakiness; it’s like pure brownie deliciousness.”
His recipe video has been viewed over 14,100 times, receiving 942 likes and 49 comments. Foodies shared huge praise for Andrew’s brownies, with Anne saying: “Stop it! I already made the almond raspberry cake, the brown butter toffee chocolate chip cookies and the raspberry white chocolate chip cookies this weekend. Yes! All in one day just for me. All so good by the way. I will make this brownie next weekend cause I have self control.”
Kim wrote, ” I made these today. Wow, just wow, these are the best brownies I’ve ever made. Thank you so much.”
Another commented, “Same recipe we serve! I like them straight out the fridge for extra fudginess! I’m defo going to try sarrasin. Love that nutty earthy flavour,” while Emilie said, “Minimal equipment is my kinda baking! These look amaze.”
So if you’re looking for a new brownie recipe to tickle your tastebuds, this is what you’ll need.
Ingredients
- 115g unsalted butter
- 300g caster sugar
- Dash of vanilla extract
- 200g dark chocolate
- 5 eggs
- 70g cocoa powder
- 70g Sarrasin/buckwheat flour
- Pinch of salt
Method
Melt the butter in a saucepan. Pour the caster sugar into a bowl.
Once the butter is fully melted, pour it into the bowl with the sugar while it’s still hot. Whisk together until it’s incorporated.
Add in the vanilla extract, and leave the mixture to cool for a moment. Melt the chocolate and leave to one side.
When the sugar mixture has cooled, crack in the eggs one at a time, giving the mixture a quick whisk in between each addition. Add in the cocoa powder, flour, and salt, folding in with a spatula.
Finally, fold in the melted chocolate. Roughly grease and line a baking tin.
Pour the batter into the lined tin, making sure the brownie is evenly spread. Bake in the oven at 160℃ (fan) for 30 minutes.
Once baked, leave it to cool. Make sure your knife is hot, then cut the brownie into squares.