This has to be, hands down, the most easiest, most scrumptious recipe for Chocolate Brownies that I’ve ever come across. Beware: you’ll find yourself going back for another slice!
I remember the first time I ever made it and looking skeptical at the method thinking, ‘this will never work! I’m for sure this will be a complete flop!’
Happily I was proved wrong as this delectable little slice was gobbled up by day’s end!
**Disclaimer: I found this recipe on taste.com.au last year in August… This is a Matt Preston recipe. **
Classic Chocolate Brownies
Prep time: 15 minutes
Cooking time: 25-30 minutes
- 200g of good quality dark chocolate
- 120g unsalted butter, chopped
- 1 teaspoon (tsp) vanilla extract
- 200g brown sugar
- 2 eggs
- 150g plain flour
- 1 tsp baking powder
- ½ tsp salt
- Handful of choc-chips
- Preheat your oven to 170C and prepare a square tin with non-stick baking paper.
- Melt the chocolate, butter and vanilla extract together (this can be done either in the microwave or in a bowl over a saucepan of boiling water). Remove from the heat once smooth and glossy.
- Stir in the brown sugar until it has dissolved into the chocolate (no lumps!)
- Whisk in one egg and then the next.
- Mix the flour, baking powder and salt together. Sift a little of the flour into the chocolate mixture and gently fold it in. Keep adding the flour into the mixture until all of it is combined.
- Pour the brownie mixture into your pre-prepared tin and sprinkle choc-chips over the top.
- Bake for 25-30 minutes: the brownie should have risen with the top looking shiny and cracked in places. Jab the middle with a skewer and look for a sticky and fudgy crumb to come out. If not, let it cook for a few more minutes and try again.
- Once cooked, remove the brownie from the oven and allow it to cool. Cut the slice while it’s still in the tin.
- Best enjoyed with a nice cold glass of milk!
Next blog post: my attempt at making Hot Cross Buns!