Top Brownie Formula

“It all began with the market stall,” says our founder, Vic North, “I’d bake once a week and load up the table with bars and bakes, set out in reclaimed strawberry crates which I’d painted white and lined with gingham. I bought a carload of fabric which my mother transformed into aprons to sell on the stall. So really, where I am now with the launch of Bird Kitchen Clothing, is just a rift on the same theme – although my mum is no longer making the pinnies.”

Vic shares her favourite brownie recipe with us, “I keep all my recipes in small black Moleskin notebooks,” says Vic, “They’re splattered with ingredients and some pages more well-thumbed than others. This brownie recipe – the page is in shreds.”

“One thing I’ve learned,” says Vic, “Is that the most important thing is your technique. You could have the best formula in the world, the highest quality ingredients, and a tip-top oven – but it’s the method that shifts a good brownie into the world of great.”

Without further ado, Vic’s Top Brownie Formula:

Preheat your oven to 180c and invest in a good brownie pan – good, deep and heavyweight.

Gently melt 230g unsalted butter with 300g dark chocolate in a heat-proof bowl, placed over a pan of simmering water.

Tip 300g sugar and 5 eggs into the bowl of a stand mixer and set to whisk – you’re looking for the mix to increase to triple the size, it may take some time…

Meanwhile, place 100g flour, 20g cocoa, and 1 tsp instant espresso powder together into a bowl with a pinch of salt and whisk through with a handheld whisk to thoroughly combine and remove any lumps.

Once the chocolate mix has melted and your egg mix is voluminous, you’re ready to combine. Slowly fold the chocolate into your dry ingredients, followed by the egg. Work carefully to ensure you retain all that precious air in your eggs. Often, I use my hand as it’s the gentlest tool to hand.

Transfer your mix into an oiled and lined brownie pan and bake for 20-25 minutes.

When the timer goes, check for a slight wobble in the bake and you’ll ensure fudgy, glossy brownies.

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