Easy Chocolate Brownies
- Total
- 35 min
- Makes
- 9 servings
Serves
| Preheat oven to 180°C/350°F (160°C fan-forced). Line 20cm/8" square tin with baking paper. | |||||
| 200g / 14 tbsp unsalted butter ((1 3/4 US sticks)) | melt butter and chocolate until smooth | mix in sugar and vanilla, then eggs until smooth and molten | stir in flour, cocoa, salt, and chopped chocolate until smooth | bake at 180°C/350°F (160°C fan)28 min | rest 10 minutes, cool 20 minutes, optionally refrigerate30 min |
| 1 1/4 cups dark chocolate chips or melts/discs ((US: semi-sweet chocolate) (Note 1)) | |||||
| 1 cup loosely packed brown sugar | |||||
| 1 tsp vanilla extract | |||||
| 3 large eggs (, lightly beaten (fridge cold or room temp is fine)) | |||||
| 1/2 cup plain flour (all-purpose flour) | |||||
| 1/4 cup cocoa powder (, sifted) | |||||
| Pinch of salt | |||||
| 180g / 6oz (1 cup) dark chocolate chips, or block/bar chopped into chunks (OPTIONAL!) ((US: semi-sweet chocolate) (Note 2)) | |||||
Ingredients
- 200g / 14 tbsp unsalted butter ((1 3/4 US sticks))
- 1 1/4 cups dark chocolate chips or melts/discs ((US: semi-sweet chocolate) (Note 1))
- 1 cup loosely packed brown sugar
- 3 large eggs (, lightly beaten (fridge cold or room temp is fine))
- 1 tsp vanilla extract
- 1/2 cup plain flour (all-purpose flour)
- 1/4 cup cocoa powder (, sifted)
- Pinch of salt
- 180g / 6oz (1 cup) dark chocolate chips, or block/bar chopped into chunks (OPTIONAL!) ((US: semi-sweet chocolate) (Note 2))
Stepssimplified
- 1Preheat oven to 180°C/350°F (160°C fan-forced). Grease or spray a 20cm/8" square tin and line it with parchment paper leaving an overhang.
- 2Melt 200g / 14 tbsp (1 3/4 US sticks) unsalted butter and 1 1/4 cups dark chocolate chips or melts/discs in a heatproof bowl using 30-second microwave bursts until melted, then stir until smooth.
- 3Mix in 1 cup loosely packed brown sugar and 1 tsp vanilla extract, then add 3 lightly beaten large eggs and stir until smooth and molten.
- 4Stir in 1/2 cup plain flour (all-purpose flour), 1/4 cup sifted cocoa powder, and a pinch of salt until combined, stir in 180g / 6oz (1 cup) dark chocolate chips or chopped block/bar chunks, and pour the batter into the prepared tin.
- 5Bake at 180°C/350°F (160°C fan) for 24 minutes for a gooey center, 28 minutes for a fudgy texture, or 32 minutes for a moist fudge-cake consistency.
- 6Rest in the tin for 10 minutes, lift out using the parchment overhang, and cool for at least 20 minutes before slicing.