Chocolate Brownies
The best brownies are soft in the center and have a crust on top. This recipe couldn’t be simpler – all you do is measure the ingredients into a bowl and give it all a good mix!
Servings: 16 Brownies
Calories:
Equipment
- 8 in x 5 in baking pan
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
Ingredients for batter
- 115 grams butter room temperature
- 200 grams dark chocolate chopped into small pieces
- 3 large eggs
- 1 cup white sugar
- ½ cup brown sugar
- ½ tbsp vanilla extract
- ½ tsp salt
Instructions
Mixing dry ingredients
- Sift all-purpose flour and cocoa powder in a bowl and set aside.
Making the brownies
- Preheat oven to 180°C and grease a 5in x 8in baking pan with batter then line with parchment paper. Let the parchment paper overlap the sides of the pan to easily release brownies from pan. Set aside.
- In a bowl, place dark chocolate and butter.
- Bring 2-3 cups of water to a simmer in a saucepan. Set the bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir occasionally as it softens. When chocolate and butter completely melts, remove bowl from heat. Set aside.
- In a different bowl. Combine white sugar and brown sugar. Add egg one at a time while stirring until all eggs are added. Continue stirring until sugar dissolves and mixture in pale in color.
- Tip in the melted chocolate and butter into the sugar and egg mixture. Gently mix with a spatula until well incorporated.
- Add the dry ingredients in three batches while mixing until there is no trace of flour in the batter. Do not over-mix.
- Pour the batter into your prepared baking pan and bake in the oven for 40 to 45 minutes. or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter. Do not overbake!
- Remove from the oven an let cool down! Serve and Bon Appetit!
Video
Notes
Slightly under-bake your brownies. Just ever so slightly, just enough that there are still some moist crumbs on your toothpick when you test the brownies. Normally we look for a clean toothpick when baking, now we’re looking one with moist crumbs (but not liquid batter).