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Recipe

Bad Boy Brownie

This brownie is rich,
moist and fudgy - the way brownies should be! 

Butter Mafia

Bad Boy Brownie

This brownie is rich, moist and fudgy – the way brownies should be! We normally make this recipe in a thermomix. If you don’t have a thermomix yet, you can make this the old fashioned way in a pot over the stove.

This recipe is very versatile and forgiving – you can experiment by adding dried fruit, nuts, cinnamon, chilli or just extra chocolate chips (milk/white or dark or all three for a triple choc brownie!) for added texture and richness. You can also substitute the flour for premixed gluten free flour for anyone with gluten sensitivities.

 

  • Butter Mafia
  • Serves 24
  • Cooks in 40 minutes

Ingredients

Unsalted Butter 175g
Dark Chocolate 90g
CSR Raw Caster Sugar 300g
3 eggs
1/2 Vanilla Bean or 1/2 tsp Vanilla Extract or Paste
All Purpose Flour 60g
Cocoa Powder 10g
Salt (a pinch)
Chopped Nuts 50g
or Dried Fruit
or Chocolate Chips
(optional – see note)

Method

Step 1

Preheat oven to 160°C. Grease and line an 8inch square pan with baking paper.

Step 2

Place chocolate in mixing bowl and chop 6 seconds/speed 9. Add butter to mixing bowl and melt 3 minutes/50°C/speed 2.
Stop halfway and scrape down side to ensure that all the chocolate and butter is melted and combined.

Step 3

Add sugar to mixing bowl and mix 2 minutes/speed 3.
The temperature of the bowl should come down.

Step 4

Add eggs and vanilla mixture to the mixing bowl and process on for 6-10 seconds/speed 3.5 until eggs are combined and mixture is smooth. You don’t want to incorporate or beat too much air into the mix so mix it by hand if you can.

Step 5

Add sifted cocoa powder, flour and salt to mixing bowl and mix for 6 – 10 seconds/speed 5 or until combined. If mixture if not combined after this, use the spatula to manually stir and combine.

Step 6

Pour into prepared pan and place in center rack of oven for 25 to 30 minutes. The brownie should form a skin – this is also known as flinting. Test with a skewer – the skewer should not have gooey batter sticking to it. If it does, return to oven for a few more minutes until the skewer comes out clean or with a few crumbs.

Step 7

Let the brownie cool in the pan on a rack before cutting it.
It cuts a lot better once it has cooled.

Step 8

Try not to eat it all at once!

Note: If using nuts, dried fruits and/or chocolate chips, add these to the flour mixture. Doing so will help suspend the chips/fruits/nuts throughout the brownie and they will not sink to the bottom when baking.

Old fashioned way for steps 2 to 5

Step 2

Place chocolate and butter into a saucepan and melt over low heat while stirring with a non-porous spoon or spatula until all the chocolate and butter is melted and combined.

Step 3

Take the pan off the heat, add the sugar to saucepan and stir until combined.

Step 4

Add eggs and vanilla to the saucepan and stir until thoroughly mixed. Make sure the melted mixture is not too hot as you don’t want to scramble the eggs.

Step 5

Add sifted cocoa powder, flour and salt to the saucepan and mix until the flour is just combined. Do not overmix the batter as over mixing it can lead to a less tender texture.

 

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