Audrey Hepburn once said:
“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
This chocolate brownie recipe is a great go-to option for dessert, a kids party or a canape. It can be dressed up with ganache, salted caramel or served simply as it is. The possibilities for this brownie are endless and it is always a winner served up at the end of a meal.
There is no need for flour, making it extra rich and gooey, and means it is free from gluten too.
Rich Chocolate Brownie Recipe
INGREDIENTS
- 150g Unsalted Butter
- 200g Dark Chocolate
- 4 Eggs
- 150g Light Brown Sugar
- 3 tbsp Cocoa Powder
METHOD
- Pre-heat your oven to 160 degrees C.
- Line an 8″ square cake tin with baking paper.
- Place the butter in a saucepan over a low heat on the hob, don’t let it boil. Once it is completely melted, remove from the heat.
- Break the chocolate into squares and add to the melted butter. Leave to warm up for a few seconds, then stir it all together. The heat from the butter will slowly melt the chocolate.
- (Alternatively, you can place the butter and chocolate in a heat proof jug and melt in the microwave, stirring every 30 seconds or so to melt evenly and combine the mixture.)
- Place your eggs in a large mixing bowl, or stand mixer if you have one, and whisk until thick. This is the stage that gets air into the mixture to help the brownies rise. Once the mixture is thick and pale, add the light brown sugar and beat for another 2 minutes until combined.
- Mix the cocoa powder into the slightly cooled chocolate and butter mixture, then pour into the egg and sugar mix. Fold the mixture together until well combined and pour into the cake tin.
- Bake in the oven for 25-30 minutes. Leave the mixture a little wobbly in the middle when you pull it out of the oven. The top will have lost it’s shine and cracked. Leave the brownie to cool in the cake tin.
You can cut the brownie into 8 triangles or 9 squares, depending on how big a portion you would like to serve.
If using the brownie for canapes, it is much easier to cut once it has completely cooled and has sat in the fridge for an hour or so, and if you cut it with a hot knife. You can get 16 or 25 canapes.
Brownies can be made and kept wrapped in cling film in the fridge for up to 5 days, or can be frozen for a month.
A quick 30 second blast in the microwave for individual brownies will warm them up ready for dessert, ideal served with ice cream.
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Rich Chocolate Brownies
Ingredients
- 150 g Unsalted Butter
- 200 g Dark Chocolate
- 4 Eggs medium
- 150 g Light Brown Sugar
- 3 tbsp Cocoa Powder
Instructions
- Pre-heat your oven to 160 degrees C.
- Line an 8" square cake tin with baking paper.
- Place the butter in a saucepan over a low heat on the hob and let it melt gently. Don't let it boil. Once it is completely melted, remove from the heat.
- Break the chocolate into squares and add to the melted butter, Leave to warm up a little, then stir it all together. The heat from the melted butter, will melt the chocolate. If it needs a little hand, put the saucepan back on the hob with a very gentle heat, stirring all the time, until the chocolate has completely melted. (See note below to melt in a microwave.)
- Place your eggs in a large mixing bowl, or stand mixer if you have one. Whisk until thick. This is the stage that gets air into the mixture to help the brownies rise.
- Once the eggs are thick and pale, add the light brown sugar and beat for another two minutes until combined.
- Mix the cocoa powder into the slightly cooled chocolate and butter mixture.
- Pour the chocolate mix into the eggs and fold together until well combined.
- Pour into the lined cake tin and bake in the oven for 25-30 minutes. 28 minutes is the magic number for me. The bake needs to be a little wobbly in the middle when you pull it out of the oven. The top will have lost its shine, and cracked a little.
- Let the brownie cool in the cake tin. To make it easier to slice, pop it in the fridge once its completely cooled and slice when chilled.
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