Dark chocolate makes these brownies rich and fudge-y. The batter is layered with a salted caramel before it is baked for ultimate decadence.
By Jess Lacey
I’m not going to lie to you. These are only the second best brownies I’ve ever tasted. The coveted best brownie in the world prize goes to Paul A Young’s brownies in London, which haunt my dreams. I don’t really have much of a sweet tooth. Nine times out of ten I’ll take a cheese board over dessert, but like every breathing human old enough to consume solid food, I can’t say no to a good brownie. I also don’t bake a lot, for much the same reason, but when I do, I want perfect results and this recipe gave me that.It’s ever so slightly adapted from The Boy Who Bakes.
These are the perfect chewey, gooey, fudgey kind. I have no time for cakey brownies. They’re a waste of time,effort, hope and chocolate. One of the handiest things about these are that they actually improve after a day or so, which makes them perfect for do-ahead baking. The original recipe says it makes 12, but I probably got about 20 out of mine because a small two or three bite square is actually plenty with something this rich. They were happily demolished in my office in no time at all. If you’re not bothered making the salted caramel, these will still be great without it.
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.