Wednesday, 25 September 2013

Classic chocolate brownies

Moist, chewy, very chocolatey, with crisp, crackled tops- perfect brownies!  I don't think I need to say much to convince you to make those?

Recipe from the


  • 185g unsalted butter
  • 185g good quality dark chocolate 
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate chips
  • 50g milk chocolate chips (I used extra 50g of white chocolate chips instead)
  • 3 eggs
  • 275g caster sugar (I reduced it to 250g)
Cut the butter into cubes, then break dark chocolate into chunks and place together in a bowl.  Melt over a bain-marie, if you are not sure how, find the directions in my baking tips HERE.  Leave aside to cool a little.

In a large bowl beat the eggs with sugar until pale and fluffy, then add the chocolate mixture and stir until combined.  

Add the flour and cocoa powder and mix until just combined, do not over mix.

Stir in the chocolate chips.

Pour the mixture into a lined 20cm x 20cm tin and bake in a pre-heated oven at 160C for 25 minutes, then check and if not ready bake for further 5-8 minutes. 

Remember, if you over bake it, the brownie will be dry and chocolate-cake-like.  It should not be wobbly in the middle when you shake the tin, but still wet inside. Thin, papery crust should be formed and the sides should just begin to come away from the tin.  

When ready, take out the oven and leave to cool completely in the tin before cutting.  Brownie will have the right consistency when cooled, not right after taking out the oven. 


Makes 16 squares.

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