Fiona's famous brownie recipe.
There are some things at Te Tahi Youth that are taken very seriously.
Brownies are one of them.
Fiona’s brownie recipe took home the title of Best Brownie Recipe at Te Tahi Youth. A highly competitive field, obviously.
Fast forward a couple of years and Fiona brought a batch along to her leaving lunch, which seemed like the perfect excuse to finally share the recipe.
As Fiona heads on to her next chapter, we’re passing on one of her most important contributions to Te Tahi Youth.
Fiona's Brownie Recipe
Ingredients
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
Icing sugar, to decorate
Method
Preheat the oven to 170°C (325°F), Gas 3.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Do not let the base of the bowl touch the water. Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated.
Add the flour and stir until well incorporated.
Finally, stir in the eggs and mix until thick and smooth.
Spoon the mixture into a 33 × 23 × 5cm baking tray, lined with greaseproof paper.
Bake for about 30–35 minutes, or until flaky on top but still soft in the centre. Be careful not to overcook, otherwise the edges will become hard and crunchy.
Leave to cool completely before dusting with icing sugar.
Makes about 12 portions.
Fiona's tip: "I cook it for 27 minutes to ensure it's a bit more squidgy. But you'll know your oven and what's best. If you add frozen raspberries it keeps the moisture content high too. Happy baking!"
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