These brownies, from the famed Suffolk Pump Street Bakery, whose recipe was a heavily guarded secret until right now, simply blows the others right out of the water. With such deep chocolatey decadence and just the perfect amount of fudgey squidge, your eyes might just roll into the back of your head in exctacy on the first bite.
I might have brought countless brownies home from many visits to Pump Street Bakery over the years. Not only to scoff as many as possible, but because I desperately wanted to figure out what makes these brownies so much better than other versions in all their intensely chocolate, but not too rich deliciousness and even keep well for a few days after coming out of the tin. And I’ve tasted (and tested) a lot of brownies……
So when Jo (co-founder of Pump Street Bakery & Chocolate) and I started thinking about our Pump Street at Home Series, where we bake and share both recipes from the Pump Street Bakery and chocolate treats with Pump Street Chocolate, these were my first request to make in our roster. So here we are and I could not be more excited to let you know the secret’s out and you too can make these at home.
THE Pump Street Bakery Brownies
- 300g dark chocolate (we used Pump Street 72% Solomon Islands)
- 150g butter (I use salted)
- 4 large eggs
- 400g caster sugar
- 5g (1tsp ) vanilla extract
- 260g plain flour
- 9g (1 tsp) sea salt
Preheat your oven to 180C (350F)
In a large, heatproof bowl, combine the chocolate pieces and the butter and place over a pot of simmering water (bain marie) to slowly melt, making sure the water does not touch the bottom of the bowl. Feel free to stir them from time to time to help them along.
Once they are completely melted, remove from the heat and allow to cool for a few minutes while you gather the remaining ingredients.
Grease and line a 20cm (8inch) baking dish with parchment paper.
Once the chocolate and butter have cooled a little, add the eggs, one at a time mixing with a rubber spatula until they are fully incorporated and the mixture becomes super silky and fudgey.
Add the sugar, followed by the vanilla and once everything is mixed, add the flour and salt.
Be careful not to overmix.
Pour the batter into the prepared dish and bake for 20 minutes until set in the centre.
Remove and allow to cool completely before slicing.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
