A deliciously rich chocolate brownie recipe.
- 225g butter
- 150g dark cooking chocolate
- 450g brown sugar
- 4 large eggs
- 1 egg yolk
- 125g plain flour
- 1/2 tsp salt
- 60g cocoa powder
- Grease and line a 20cmx30cm brownie tin.
- In a large mixing bowl, mix together sugar, eggs, flour, salt and cocoa until the batter is smooth and creamy.
- Next, melt the butter in a pot over low heat until completely melted.
- Remove the butter from the heat, and add chocolate. Stir until well combined, and chocolate fully melted.
- Add the melted chocolate and butter to the batter, and gently stir until well combined.
- Transfer mixture to the prepared baking tray, and gently tap the tray on your kitchen bench to help the mixture settle.
- Refrigerate for 30 minutes.
- Preheat oven to 190C.
- Bake brownies for 50-55 minutes on the middle shelf, or until the top is firm, and an inserted skewer comes out clean.
- Allow brownie to cool in the tin before cutting into squares and serving.
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Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 124mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
More Sweet Things
Bry’s Bonny Chocolate Brownies Recipe
I think most people can agree that every home needs a good recipe for chocolate brownies. The perfect brownie should have a crispy crust, but dense, almost chewy and fudgy middle. It needs to be rich and chocolatey, and it needs to have people coming back for more.
This chocolate brownie recipe is just that – perfectly delicious, and everything a brownie should be.
I have been making brownies for years using this recipe, and have figured out a few tricks along the way to ensure the perfect brownie. See, the best and most bonny brownies don’t just come down to a great recipe, but also the treatment of the brownie batter.
Chocolate Brownie Tips & Tricks
Firstly, I cream together the eggs with the dry ingredients until smooth, soft and fluffy. I then carefully fold through the melted butter and chocolate to try to retain the volume of the mix. This means that the brownies rise as they bake, making for crispier edges. As the brownie cools, the brownie then relaxes in on itself ensuring a perfectly dense, fudgy middle.
I also refrigerate the mix before putting it in the oven, as I find this vastly improves the texture. Now, I cannot remember where I read this tip (as it was so long ago!) but I have been doing it loyally ever since.
Brown sugar replaces caster sugar in my recipe, as it adds a wonderfully deep sweetness to the brownie mix thanks to the molasses. I also add salt – a must in all baking! – as this really helps the chocolate come to life, and creates a much rounder flavour of the brownie batter.
Using the right chocolate is also essential. We want to use dark cooking chocolate rather than normal dark dairy milk chocolate. Dark cooking chocolate contains little to no sugar, meaning we get to control the sweetness of the recipe in its entirety, without sacrificing a rich chocolate flavour. This type of chocolate is available in the baking section of the supermarket.
Finally, don’t forget to tap your brownie pan on your kitchen bench once or twice before baking, to ensure there’s no trapped air, and every nook and cranny or the baking tin has been reached by the batter.
Do you have any secrets, tips or tricks that help you create the perfect brownies? Let me know in the comments!