The Berwick Street Brownie

This could quite possibly be the world’s best brownie. I know, I know, it’s a bold statement right? But one I am willing to make. Sure, I already make a pretty killer brownie – ultra chocolatey, super gooey and with a nice and crunchy top, but that brownie is not the brownie. You know that one I mean, coffee shop style rich, fudgey, chewy and thick. I’m talking bad ass brownies.

The Berwick Street Brownie | Thyme & Honey

Who knew setting myself this task would result in 3 months of extensive research and development? I’m almost embarrassed to admit that I spent an entire afternoon googling methods for making the fudgiest of brownies (reduced cooking time, pre-setting in the fridge, placing in a water bath etc), or that I experimented with brownies v.3.0 adding 8 EGGS to try and achieve a cracked top (NB: results in cake).

All I was trying to do was reach the holy grail of brownies and replicate a certain brownie I’d tried from a certain mysterious/impossible to find stall on Berwick Street market many moons ago. After many a failed attempt, last week I took v.5.0 into work for the verdict, which thank Gesu Cristo was a resounding yessssssir! And so my journey came to an end, my brownie lust however shall live on forever.

The Berwick Street Brownie | Thyme & Honey

The Berwick Street Brownie

Makes one 9×13″ pan and around 16 large brownies

Ingredients

150g unsalted butter

150g dark chocolate

1 shot of espresso, or 1 teaspoon coffee granules mixed with 30ml hot water

60g good quality cocoa powder

350g caster sugar

4 eggs

150g all-purpose flour

1/2 teaspoon bicarbonate of soda

Pinch of salt

Handful of walnuts, roughly chopped (optional)

 

Method

  1. Preheat oven to 180°c and line a 9×13″ baking pan with parchment paper.
  2. Melt together the butter and chocolate and stir in the shot of espresso (or coffee granules) and cocoa powder.
  3. Whisk in the sugar until incorporated, then add the eggs and whisk until combined.
  4. Add the flour, salt and bicarbonate of soda and whisk until just combined, then fold in the walnuts.
  5. Pour into your prepared baking pan and bake for 25 minutes. Leave to cool entirely before slicing. For an even cleaner slice whack that bad boy in the fridge for 10 minutes before cutting.