Brownies Recipe by Johnny Sheperd
The brownie is a modern-day phenomenon – everyone likes it a certain way and claims to have THE perfect recipe. You can use milk chocolate or dark chocolate, cocoa powder, nuts or no nuts, vanilla and spices, dried fruit; even add your favourite chocolate bar. The MOST important thing is that you do not over-bake brownies.
This brownie recipe allows you to create different flavours and offers a few alternatives for different people and different occasions – you can substitute the flour for rice flour to make the brownies gluten-free, for example. Perfect for a lunchbox, or a pick-me-up on an afternoon stroll.
– 375g butter
– 300g of the best dark chocolate you can afford, broken or chopped into small pieces
– 6 large eggs, lightly beaten
– 300g caster sugar
– 200g dark brown muscovado sugar
– 120g plain or rice flour (we often use brown rice flour for extra flavour)
– 80g cocoa powder
– 1 tsp flaked sea salt
1. Preheat the oven to 180°C/350°F/Gas mark 4 and line a 35 x 25 x 5cm baking tin with baking parchment.
2. Melt the butter in a saucepan over a medium heat and stir in the chocolate.
3. Whisk the eggs with the sugars in a bowl, then add them to the chocolate mix.
4. Sift the flour and cocoa powder into the pan and stir in the salt.
5. Pour the mixture into the baking tin and bake for 20 minutes.
6. Remove from the oven and leave to cool, or leave for 10–15 minutes before serving warm with vanilla ice cream and Salted Caramel Chocolate Sauce
Tip: These are a few credible combinations to try, which can be added to the batter before pouring into the baking tin:
– Dried fruits and nuts – add 35g of each variety
– Shelled hazelnuts and almonds – add 35g of each
Johnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find.
After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather’s old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC’s Food and Farming Awards in 2012. Food critic Charles Campion said that ‘the pudmobile is a shrine to pudding’ and chef Valentine Warner declared Johnny’s custard tart was the best he’d ever eaten.
This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean.
Recipes from Johnny Shepherd’s Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey, published by Weidenfeld & Nicolson in hardback at £20, eBook: £10.99.
Photography by Andrew Burton