Sam Holland’s Twin Brownies Recipe
Sam Holland’s recipe for ‘Twin Brownies,’ from his cookbook, Kitchen Kickstart
As kids, Harry and I set up our own business, selling baked goods door to door. The Twin Bakers were born. Mum fronted us the cash (her returns remain outstanding), Tom designed our logo, I had the baking skills and yet Harry was somehow in charge. We sold brownies and bread to our neighbours, but sadly the business disbanded when self-awareness and puberty kicked in. Matching uniforms and selling brownies was not a good look at 13. The Twin Bakers are no longer but the brownie recipe lives on . . .
Twin Baker Brownies
MAKES. 9 / PREP TIME. 20 MINUTES / COOK TIME. 35 MINUTES
Ingredients:
- 200g dark chocolate (at least 70% cocoa solids)
- 200g butter
- 4 medium eggs
- Dash of vanilla extract
- 400g caster sugar
- 90g plain flour
- Pinch of salt
Method:
① Preheat the oven to 170 C.
② Place the chocolate and butter into a heatproof bowl and melt it over a pan of barely simmering water on a low heat (make sure the water isn’t in direct contact with the bowl).
③ Once melted, remove from the heat and leave to cool for 5 minutes. Crack the eggs into a separate bowl and add the vanilla extract and sugar and whisk well. Then slowly add in the melted chocolate and butter mix, whisking continuously.
④ Sieve in the flour and a pinch of salt and fold in until fully incorporated.
⑤ Pour into a 20 x 20cm cake tin lined with baking paper. Cook in the centre of the oven for 35 minutes.
⑥ Leave to cool completely before cutting.
