Chocolate Brownies
Chocolate Brownies
Ingredients
- 200 g dark chocolate
- 1/2 cup butter, (115g)
- 1/2 cup sugar, (100g)
- 1/2 cup brown sugar, (100g)
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence/extract
- 1/2 cup all-purpose flour, (75g)
- 1/4 cup cocoa powder, (35g)
- as needed dark chocolate chunks, plus extra for topping
- as needed nuts, optional
Instructions
- 1
Preheat the oven to 175 degrees Celsius.
⏱️ 10 min•🌡️ 175
- 2
Break 200g dark chocolate into pieces and place them in a heatproof bowl. Add 1/2 cup (115g) butter to the bowl with the chocolate. Melt the chocolate and butter together until smooth, then stir with a spatula.
⏱️ 5 min
- 3
In a separate large bowl, crack 3 eggs. Add 1/2 cup (100g) sugar and 1/2 cup (100g) brown sugar to the eggs. Beat the sugar, brown sugar, and eggs together using an electric mixer until the mixture becomes pale and doubled in volume.
⏱️ 5 min
- 4
Add 1/4 teaspoon salt and 1 teaspoon vanilla essence/extract to the egg mixture.
⏱️ 1 min
- 5
Pour the melted chocolate and butter mixture into the egg mixture. Fold the chocolate mixture into the egg mixture with a spatula until well combined.
⏱️ 2 min
- 6
Sift 1/2 cup (75g) all-purpose flour and 1/4 cup (35g) cocoa powder into the wet mixture. Gently fold the flour and cocoa powder into the batter with a spatula until just combined, being careful not to overmix.
⏱️ 2 min
- 7
Chop additional dark chocolate into chunks. Add the chopped dark chocolate chunks (and optional nuts) into the batter and gently fold them in.
⏱️ 2 min
- 8
Line an 8x8 inch tin with baking paper. Pour the brownie batter into the prepared tin. Place a few extra dark chocolate chunks on top of the batter.
⏱️ 3 min
- 9
Bake for 25-30 minutes. Do not overbake, or the brownies will be ruined.
⏱️ 30 min•🌡️ 175
- 10
Once baked, remove the tin from the oven and let the brownies cool slightly on a wire rack before lifting them out of the tin.
⏱️ 10 min
- 11
Cut the cooled brownies into squares and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Brownies
- 200 g dark chocolate
- 1/2 cup butter, (115g)
- 1/2 cup sugar, (100g)
- 1/2 cup brown sugar, (100g)
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence/extract
- 1/2 cup all-purpose flour, (75g)
- 1/4 cup cocoa powder, (35g)
- as needed dark chocolate chunks, plus extra for topping
- as needed nuts, optional
Instructions
- 1
Preheat the oven to 175 degrees Celsius.
⏱️ 10 min•🌡️ 175 - 2
Break 200g dark chocolate into pieces and place them in a heatproof bowl. Add 1/2 cup (115g) butter to the bowl with the chocolate. Melt the chocolate and butter together until smooth, then stir with a spatula.
⏱️ 5 min - 3
In a separate large bowl, crack 3 eggs. Add 1/2 cup (100g) sugar and 1/2 cup (100g) brown sugar to the eggs. Beat the sugar, brown sugar, and eggs together using an electric mixer until the mixture becomes pale and doubled in volume.
⏱️ 5 min - 4
Add 1/4 teaspoon salt and 1 teaspoon vanilla essence/extract to the egg mixture.
⏱️ 1 min - 5
Pour the melted chocolate and butter mixture into the egg mixture. Fold the chocolate mixture into the egg mixture with a spatula until well combined.
⏱️ 2 min - 6
Sift 1/2 cup (75g) all-purpose flour and 1/4 cup (35g) cocoa powder into the wet mixture. Gently fold the flour and cocoa powder into the batter with a spatula until just combined, being careful not to overmix.
⏱️ 2 min - 7
Chop additional dark chocolate into chunks. Add the chopped dark chocolate chunks (and optional nuts) into the batter and gently fold them in.
⏱️ 2 min - 8
Line an 8x8 inch tin with baking paper. Pour the brownie batter into the prepared tin. Place a few extra dark chocolate chunks on top of the batter.
⏱️ 3 min - 9
Bake for 25-30 minutes. Do not overbake, or the brownies will be ruined.
⏱️ 30 min•🌡️ 175 - 10
Once baked, remove the tin from the oven and let the brownies cool slightly on a wire rack before lifting them out of the tin.
⏱️ 10 min - 11
Cut the cooled brownies into squares and serve.
⏱️ 5 min