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john whaite brownies recipe
Mary Kelly

John Whaite Brownies

Brownies themselves are quite the treat, but they can be even better with the right accompaniments.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Dessert
Cuisine: American
Calories: 136
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g all-purpose flour
  • 1 tsp sea salt
  • 1 tsp espresso powder
  • 1 tsp vanilla extract
  • 200 g 70% dark chocolate chopped
  • 200 g unsalted butter cubed
  • 265 g superfine sugar
  • 3 large eggs 170-175g, at room temperature
  • 1 egg yolk approx. 20g, separated

Equipment

  • Heatproof bowl
  • Pot
  • Spatula

Method
 

  1. Start by preheating your oven to 175°C (350°F). You want it nice and warm to bake those brownies evenly. Grease a square baking pan (approximately 9-inch) and line it with parchment paper for easy removal later.
  2. In a heatproof bowl, combine the chopped dark chocolate and cubed unsalted butter. Place this over a pot of simmering water, making a double boiler. Stir until both melt into a luscious mixture. Remove from heat and let it cool slightly.
  3. Once the chocolate-butter blend has cooled, whisk in the superfine sugar. This should take just a few minutes. You want the mixture to become shiny and slightly thick.
  4. Add your three eggs and the separated egg yolk. Make sure everything is well combined. This not only adds richness but also helps to aerate the mixture.
  5. Sift together all-purpose flour, sea salt, and espresso powder. Gently fold this mixture into the wet ingredients. Do not overmix; a few flour streaks are perfectly fine. This careful folding helps maintain that gooeyness.
  6. Pour the brownie batter into the prepared pan. Smooth the top with a spatula for evenness. Bake in the preheated oven for about 20-25 minutes. You want the edges set but the middle will still jiggle slightly.
  7. Remove from the oven and let the brownies cool in the pan for at least 10-15 minutes. Once cooled, lift them out using the parchment paper. Cut into squares and indulge.

Nutrition

Calories: 136kcal

Notes

  • Room Temperature Eggs: Using eggs at room temperature helps them incorporate better, resulting in a fluffier batter.
  • Avoid Overbaking: Check the brownies a few minutes before they’re supposed to be done. Remember, they will continue to cook in the pan even after taking them out.
  • Quality Chocolate: Don’t compromise on the chocolate. Go for brands that you love to eat.
  • Mix Gently: When folding in the dry ingredients, use a spatula to ensure you don’t overmix which can toughen the brownies.
  • Cool Completely: Letting the brownies cool completely will give them better texture. They become fudgier as they rest.

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