Easy Chocolate Brownies
Eat, Little Bird
An easy chocolate brownie recipe using real chocolate and rich cocoa powder. Moist and fudgy with just the right gooey centre and a beautiful flakey crust. Recipe with step-by-step photos. Lindt Chocolates They say that
- 250 g (8 oz) dark chocolate (bittersweet chocolate, 68% or 70% cocoa)
- 300 g (1 1/3 cup) caster sugar (superfine sugar)
- 250 g (2 sticks plus 2 tablespoons) butter (softened)
- 60 g (1/3 cup plus 2 tablespoons) plain flour (all-purpose flour)
- 60 g (1/2 cup) cocoa powder
- ½ teaspoon baking powder
- pinch of fine salt
- 3 eggs
- 1 egg yolk
- Preheat the oven to 180°C (350°F) (without fan).
- Line a 23 cm (9 inch) square baking tin with baking paper.
- Melt 200 g (7 oz) of the chocolate in a bain-marie and set aside to cool slightly.
- Chop the remaining chocolate into small chunks.
- Beat the sugar and butter together until it is pale and fluffy. I like to do this with an electric stand mixer.
- Sift the flour, cocoa powder, baking powder and salt into a medium bowl.
- Add the eggs one at a time, together with a tablespoon of the dry ingredients.
- Beat in the melted chocolate.
- Fold in the remaining dry ingredients and the chopped chocolate pieces.
- Pour the mixture into the baking tin and smooth out the batter with an off-set spatula.
- Bake for about 30 to 35 minutes. A skewer inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.
- Leave the cake to cool on a wire rack before slicing.
View the recipe instructions at Eat, Little Bird