Chocolate brownies. You either make them, or you break them. I have seen countless recipes on the Internet, and I have tasted as many different interpretations of them as well. The thing about chocolate brownies is that they’re very much like coffee – everyone has their preferences. Some like them with nuts, others like them plain; some barely display a hint of chocolate in them, others are loaded with so much chocolate I swear my nose would bleed on the spot; these are the worst ones – floury, dry, and just plain awful.
And then there are Jamie Oliver’s Bloomin’ Brilliant Brownies, which I swear are BLOOMIN’ BRILLIANT indeed! Very much THE BOMB.
Now these brownies are loaded with everything unhealthy. For a recipe that makes approximately 20 brownies (little ones at that), it has a record-breaking 250g of butter, 300g of sugar, 200g of chocolate and 4 eggs. That makes for a LOT of fat per brownie, virtually artery-clogging stuff. But oh golly these are truly the best brownies I have ever tasted! They are moist, fudgey, the perfect degree of chocolateyness (if there is ever such a word), yet firm without being at all too crumbly.
I did have to bake it an extra 10 minutes as the mixture had barely set, but I have a feeling that my oven was to blame for that. I also realised that the brownie does firm up when cooled, so even if your test skewer came out unclean, that’s no harm done (in fact you’d probably get an even moister, fudgier end-result). Mine was very slightly on the dry side, perhaps a little too long in the oven, but I suspect the amount of fat in the mixture made up for it and yielded the most tender crumb.
I also sprinkled a little magic over the brownies before baking them – a mixture of light brown sugar, cocoa powder, and yes, fleur de sel.