Who doesn’t love a chocolate brownie – rich, dense and oh so good! Just the smell of these baking in the oven will transform your kitchen into brownie heaven.
Once they’re out of the oven it is difficult to resist eating them straight away, but it is worth waiting until their cooled to cut into them. That way you get much neater squares, rather than just a big mess – trust me, I’ve learned from experience. Not that a mound of brownie crumbles doesn’t taste just as delicious, it’s just a little more messy to eat.
There are definitely two kinds of people when it comes to brownies: people who like their brownies dense and fudgy, and people who like their brownies a bit fluffier and more cake-like. I’m one of the latter ones, so these brownies are not as fudgy as some other recipes.
If you like yours a bit denser, reduce the amount of flour to 100g and leave out the baking powder. That should get you some nice and fudgy brownies.
This is a basic recipe for brownies, so it can be changed up to suit your own taste. I use a mix of milk and dark chocolate, because I’m not a fan of dark chocolate on its own. But if you like only milk or only dark, feel free to use that instead. You could also add extra chocolate chips (triple chocolate brownie, anyone?), chopped nuts or dried fruit to mix it up a bit.
This recipe makes 15 squares
You will need
175g butter or baking spread
200g mix of milk and dark chocolate, chopped
175g light brown soft sugar
1 tsp vanilla extract
120g plain flour
40g cocoa powder
¼ tsp baking powder
50g extra chocolate chips / chopped nuts / dried fruit (optional)
- Preheat the oven to 180°C/160°C fan and line the base and sides of a 20x30cm tin with baking paper.
- Melt the butter and 150g of the chocolate in the microwave or over a hot water bath and leave to cool slightly. Beat the eggs with the sugar and vanilla until light and fluffy. Stir in the butter and chocolate mix, followed by all the dry ingredients, the remaining chopped chocolate and any optional extras. Fold everything in until combined.
- Pour the mix into the tin and level. Bake for 20-30 minutes for a fudgy brownie or 25-35 minutes for a more set brownie. The top should form a thin crust and not too much mix should stick to a skewer inserted into the middle of the brownie.
- Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. Once cool, cut into 15 squares. Will keep in an airtight container for up to 3 days.