Brownies are a classic. This recipe will confirm why you love them. It’s easy and so chocolatey!
Brownies are a classic slice that everyone loves. I’ll show you how to make a chocolate explosion everyone will love you for. These brownies are the best and they are easy to mix together.
Everyone loves Brownies
A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients, its up to your imagination.
These brownies are fudgy. You can add nuts, or fruit or as I have in the picture above Maltesers. Make them first as they are and see how amazingly fudgy and chocolatey they are
You will need:
- Unsalted butter
- Dark chocolate- 60-70%
- caster sugar
- brown sugar
- whole Eggs
- Dutch cocoa
- Almond meal/flour
- vanilla (optional)
1. Dutch cocoa and almond flour/meal
2. Unsalted butter and dark couverture chocolate callets (you can use a bar or any 70% chocolate)
3. Whole eggs and caster (granulated) sugar, brown sugar and vanilla
4. The sugar and eggs whisked together until creamy
5. Mixing the melted slightly cooled butter and chocolate to the eggs
6. The eggs, butter and chocolate are whisked together and cocoa powder are added
7. Mixing well to break down the cocoa
8. Lastly adding the almond flour to make these Gluten free. The mixture is all whisked together and ready to add to the brownie tin. You can add some nuts or chunks of chocolate or anything else here.
9. Now the brownie can be spread into the tin and if you wanted to swirl through cream cheese or peanut butter this could be done here too( I would mix these with a bit of powdered sugar before swirling)
How To Tell When Brownies Are Done
Telling when brownies are ready to come out of the oven can be a little tricky, don’t worry too much though
Use a timer. A timer, whether it is on your phone or a kitchen timer is absolutely crucial when baking this type of thing. Take note of the results of your timing so you will know exactly how long your brownies take in your oven for the perfect fudgy finish.
I find they take about 30 to 35 minutes in my oven but I suggest you set the timer to 25 minutes at first, just in case your oven is a lot hotter than mine.
Use a toothpick. When the timer goes off. Poke the toothpick into the center of the brownie, and pull it out. If there is very wet batter on the toothpick, they need more time. However, if there are moist crumbs (kind of clumps of chocolate rather than a solid wet mass). If the toothpick comes out clean they may be just slightly overdone so they need to come out for sure.
Check by sight. Brownies will cook quicker on the outside than in the middle. If the sides look and feel quite firm then even if the middle looks a little soft don’t worry. Perfectly baked brownies look a little underbaked in the middle. The brownies will cool and set up a little inside, even if that is a bit choclatey and fudgy. Yumm!
Why have you not given an exact time for baking? Due to the fact that ovens often run at different temperatures, it can sometimes cause the baking times to vary. The size of the tray you are using can also cause the times to vary also. That’s why having several ways to test for doneness makes sense. It is best to bake for shorter bursts and test each time
Brownies do have a lot of sugar so they are best made with dark chocolate and a nice dark “dutched” cocoa rather than a sweeter milk chocolate
More recipes with Brownies
Brownies, gluten free and deliciously chocolatey
- 200 gm butter chopped/ 7 oz
- 200 gm dark chocolate chopped / 7 oz
- 3 eggs large, approx 150-160gm / 5.3oz
- 200 gm sugar, caster 1 cup/ 7 oz
- 40 gm brown sugar 1/4 cup very loosely packed/ 1.4oz
- 1 tsp vanilla extract
- 50 gm cocoa, dark plaistow or callebaut, 1/2 cup /1.8oz
- 100 gm almond meal/ flour 1/2 cup/ 3.5oz
- 100 gm walnuts optional rough chopped (or any nut you like) 1 cup
- Set the oven to 160 C. You will need a paper lined tray approx 11 cm x 13 cm
- Put the butter and chocolate into a bowl and into a microwave and melt on 1 minute and stir, If not fully melted add back to the microwave on 1/2 minute intervals. Alternately you can put a bowl over a pot of simmering water and stir to melt the butter and chocolate
- Meanwhile, using a medium sized bowl add the caster sugar and brown sugar, eggs and vanilla and whisk until light and creamy (approx 5 minutes)
- Pour the warm chocolate and butter mixture into eggs. Sift over the cocoa and whisk through. Add the almond and mix until combined. Add the walnuts or other nuts if using and combine.
- Pour straight into the tin while warm and spread with a spatula
- Bake for approximately 40 minutes or until a skewer comes out almost clean. A bit fudgy is great
- Use a very good cocoa powder. It makes all the difference. A good dark dutch cocoa is the best
- I use large eggs, this contributes to the fudgy texture
- Add any kind of nuts or spices you like.
- Pop into the fridge to set a little before cutting