Rich Chocolate Brownies
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 simply served as it is.
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.