Thursday, 2 June 2016

Double Chocolate Brownies

There is no dessert more comforting than a fudgy, decadent chocolate brownie. It’s rich, it’s chewy, it’s fudgy, and it’s chocolaty, what’s not to love?

There is the never-ending debate of what makes the better brownie - cocoa powder or chocolate (although I always prefer chocolate). This recipe is perfect. Why? Because it has both. And did I mention, everything goes into one saucepan, and that’s it? This is easily one of the easiest brownie recipes ever!

  1. 100 g unsalted butter
  2. 120 g sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1/4 tsp salt
  6. 1/4 baking powder
  7. 70 g flour
  8. 35 g unsweetened cocoa powder
  9. handful of dark chocolate chips

  1. Preheat the oven to 170 degrees. Line a square tin with parchment paper.
  2. Add the butter in a medium saucepan and heat over low heat until the butter has melted.
  3. Add in the sugar, eggs and vanilla extract and mix.
  4. Sieve in the flour, baking powder, salt and cocoa powder and mix well.
  5. Add in the chocolate chips.
  6. Transfer the batter into the prepared tin and bake for 20 minutes.

  1. Do not over mix the batter, as that will make the brownie cakey rather than fudgy.
  2. Do not over bake the brownie. The batter may look like it is undercooked, but just trust me and take it out at 20 minutes!