I have been craving homemade chocolate brownies for ages. And since I’ve reignited my interest for baking, I decided to give it a go! I went on Pinterest to find the one that I liked the look of but as the recipe for the brownies was American, I had to convert the ingredient measurements in to grams.
If you follow me on social media, you might have seen me post about my first attempt on making chocolate brownies. It didn’t go right but I knew it was either because the ingredients were measured out or converted them wrong, or I simply took it out of the oven too early.
Either way, I decided to scrap the recipe that I found and to re-adjust the recipe myself. I learned from mistakes and I knew roughly where I had gone wrong so I used less butter and baked it in the oven 10 minutes longer. To my surprise, it resulted in the loveliest, gooey, fudgy chocolate brownies ever! The top and edges are cripsy and chewy whilst the inside is deliciously soft and gooey. As you can see, they’re tasty little square bars of heaven – and they’re so incredibly quick and easy to make!
This recipe is the easiest recipe for chocolate brownies, it came out perfect on my first go and I’m really not the most advanced of bakers! If you’d like to give it a go (and I highly recommend that you do! You won’t regret it!), here’s my recipe for fudgy chocolate brownies:
Preparation time: 15 minutes
Cooking time: 45 minutes
The ingredients list:
145g unsalted butter
60g good quality dark chocolate
200g caster sugar
2 beaten eggs
75g dark or milk chocolate chips
30g plain flour
1/4 tsp of salt
1/2 tsp of vanilla extract
1. Preheat the oven to 170C. Line the baking tin with greaseproof paper. Greasing the tin with butter will not be enough when you’re baking anything with a chewy centre, so it is important to line the baking tin with greaseproof paper.
2. Put the dark chocolate chunks and the butter in to the same bowl. Melt this over low heat and stir with a wooden spoon until melted.
3. Once the chocolate and butter have completely melted, put this bowl aside to let it cool down completely. Then add the sugar and stir well.
4. Add the beaten eggs and vanilla extract into the bowl and stir until smooth.
5. Next, add the chocolate chips, flour and salt into the bowl and lightly fold in the mixture. Don’t beat the mixture too heavily, keep it light and airy as you can. You don’t want to over-beat this part.
6. Pour the mixture in the lined cake tin and tap the sides a couple of times to get rid of air bubbles.
7. Place the tin in the middle of the oven at 170C and bake for 45 minutes.
8. After 45 minutes, check to see if it’s cooked by sticking a toothpick in the middle of the brownies. If it’s baked, the toothpick should come out clean.
9. Let it cool in the tin for 15 minutes and then remove it on to a cooling rack. Leave it to cool down completely before cutting in to it. Cut to size as desired. I’ve gone for 16 little squares.
Finally, enjoy your chewy chocolate brownies! They will go very quickly, every last crumb will be gone before you know it! But they’re so easy to make, you can whip up another batch in no time! They taste the BEST on the day you’ve baked them if you like the chewy-ness. They will soften up the day after in to a divine melt-in-your-mouth chocolate ganache kind of texture.
If you get round to trying this recipe, let me know how it goes! Tweet me your pics or tag me in your Instagram posts! My username on both platforms is @tempsec