Ultimate Chewy Moist Brownies

 I spent ages trying to find the perfect brownie recipe. I tried many and found the key to moist chewy brownies was melted chocolate and placing the brownies in a cold bath at the end of the cooking process.

Ingredients:

250g chocolate (If you want rich and luxurious brownies with a denser flavour go for dark chocolate) 
250g unsalted butter
250g golden caster sugar
3 large eggs
60g plain flour
½ tsp baking powder
60g cocoa powder
1 TBSP Milk 

Optional: Fillings like strawberries, nuts, raisins etc

Method:

1. Pre-heat the oven to 180C, and line a 23cm x 23cm baking tin with baking parchment.

2. Melt 200g chocolate over medium heat and then remove from heat once melted.

3. Meanwhile, beat the butter and sugar together until light and fluffy (I would recommend using an electric whisk and beating for around 5mins on full speed), and break the rest of the chocolate into chips.

4. With the mixer still running,  add one egg at a time, beating for a minute between each addition and lastly the TBSP of milk. Leave mixing on a high speed for five minutes until the batter is silky and has increased in volume.

5. Stop mixing and fold in the melted chocolate and chocolate chips with a metal spoon, followed by the sifted flour and cocoa powder. You can also fold in your extra fillings if you like at this point.

6. Pour the mixture into the tin, and bake for 30 minutes. Test with a skewer; it should come out sticky, but not coated with raw mixture. If it does, put it back into the oven for another 3 minutes, then test again. Prepare a tub of freezing water which you can drop the roasting tin in when it comes out the oven (obviously not getting the brownies wet, just the outside of then tin).

7. When the brownies are ready, remove the tin from the oven and place in the cold water bath. Leave to cool for an hour before cutting into squares.