Best ever classic chocolate brownies
A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. We’ve included three suggestions of additional ingredients for more opportunities (excuses) to bake this wonder
- 100g butterchopped
- 200g dark chocolatechopped
- 4 eggs
- 250g golden caster sugar
- 100g plain flour
- 1 tsp baking powder
- 30g cocoa
BROWNIE VARIATIONS
- 100g white or milk chocolate chunkschopped
- 100g hazelnutstoasted, roughly chopped
- 100g pecanstoasted, roughly chopped
- baby marshmallows2 handfuls
Nutrition: per serving
- fat14.7g
- carbs40.5g
- fibre0.9g
- protein4.25g
- salt0.3g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4.
step 2
Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
step 3
Whisk the eggs and sugar together until the mixture is light and fluffy.
step 4
Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
step 5
Fold this in to give a fudgy batter.
step 6
(To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
step 7
Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.
