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.
Total Time: 45 minutes
Yield: serves 12
Yield: serves 12
Ingredients
- butter 100g, chopped
- dark chocolate 200g, chopped
- eggs 4
- golden caster sugar 250g
- plain flour 100g
- baking powder 1 tsp
- cocoa 30g
BROWNIE VARIATIONS
- white or milk chocolate chunks 100g, chopped
- hazelnuts 100g, toasted, roughly chopped
- pecans 100g, toasted, roughly chopped
- baby marshmallows 2 handfuls
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.
