Satisfy your chocolate cravings with our effortless brownie recipe. These delectable brownies offer a simple yet irresistible chocolate experience. With only a few common ingredients and easy steps, they’re perfect for both beginners and experienced bakers.
You’ll revel in the harmonious blend of a crispy, crackly top and a moist, fudgy interior. The aroma of chocolate filling your kitchen as they bake is nothing short of tantalizing. Whether it’s a quick treat or a new baking adventure, these brownies fit the bill. Prepare to embark on a delightful journey, as you create a batch of these super easy brownies.
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
Directions for Chocolate Brownies Recipe
Step 1: Begin by cutting 185g of unsalted butter into small, delectable cubes. Then, let 185g of dark chocolate crumble into the same bowl, like a meeting of old friends.
Step 2: In a dance of flavors, half-fill a petite saucepan with warm water. Allow the bowl to rest gently on the rim of the pan, a tantalizing tango without the water’s touch. Place them over low heat, swaying occasionally until the chocolate and butter melt into a harmonious mixture.
Step 3: As you bask in the anticipation, take the bowl away from the simmer. Alternatively, cover it loosely with a gentle caress of cling film and, like a mesmerizing magic show, let it perform in the microwave for 2 minutes on High. Allow this molten alchemy to cool to room temperature.
Step 4: While your chocolate masterpiece cools, set the stage for your culinary symphony. Position a shelf in the oven’s heart, preheated to a warm 180C/160C fan/gas 4.
Step 5: Line a 20cm square tin with a square of kitchen foil or the embrace of non-stick baking parchment. In a graceful performance, let 85g of plain flour and 40g of cocoa powder waltz through a sieve into a medium bowl. Tap and twirl the sieve until they blend seamlessly, bidding farewell to any unwelcome lumps.
Step 6: On a wooden stage, let 50g of white chocolate and 50g of milk chocolate take their places, awaiting their moment in the spotlight.
Step 7: In a grand, open bowl, introduce 3 large eggs and 275g of golden caster sugar. With an electric mixer as your maestro, let the eggs and sugar waltz and whirl. They shall harmonize into a thick, creamy duet resembling a milkshake.
The time taken could be 3 to 8 minutes. The moment of readiness is when the mixture takes on a pale hue and doubles in volume. A graceful test is to lift the beaters and watch as the mixture leaves a fleeting trail on the surface.
Step 8: Pour the cooled chocolate blend onto the egg-based mousse and engage them in a gentle ballet with a rubber spatula. The figure-eight motion – a dance of folding, not disrupting the air – will bind them as one, donning a mottled, enchanting dark brown attire.
Step 9: Gracefully resift the cocoa and flour mixture over the eggy chocolate ensemble, spreading the magic evenly.
Step 10: Gently, yet passionately, fold in this powdered wonder using the same figure-of-eight grace. The blend may appear dry at first, but patience and gentle strokes will unveil its fudgy, enticing character. The dance ends just before you think it should, avoiding overmixing.
Step 11: As the crescendo, introduce the white and milk chocolate chunks into this elegant ballet, allowing them to pirouette throughout.
Step 12: With poise, pour the enchanting mixture into the prepared tin. Coax it into the corners and level the top with a spatula’s tender strokes.
Step 13: Enter the oven and set the timer for 25 minutes. As the music plays, open the oven when the buzzer calls, giving the tin a gentle, affectionate shake. If the brownie flirts with a wobble in the center, it’s not ready. Slide it back in for another 5 minutes, until a shiny, papery crust emerges, and the sides begin to flirtatiously part ways with the tin.
Step 14: Let the entire ensemble cool within the tin, their final bow taken as one. If you’re using a brownie tin, elevate the protruding rim and slide the uncut brownie out on its base. For a conventional tin, raise the brownie with the foil (or parchment). Begin by cutting it into quarters, then quarters into squares, and finally into charming triangles.
Step 15: These delectable darlings can be stored in an airtight cocoon for up to two weeks or frozen for a magical month, ensuring their flavor lingers in your memory.
- Chocolate Chestnut Cake – Delicious Creamy Recipe
- Texas Chocolate Mayo Cake Takes the Classic Dessert to New Levels
- Churro Cheesecake Bars – Delightful Dessert After a Meal
- sugars – 12g
- fiber – 1g
- protein – 2g
- salt – 0.1g