Chocolate Brownies
Chocolate Brownies

Chocolate brownies are energy packed treats that store well and are loved by children and adults alike.

The essential ingredients for brownies are butter, chocolate, sugar, eggs, and flour – a really rich combination of ingredients.

Brownies are straightforward to make, the hardest part is waiting for the brownies to cool after baking!

Watch How To Make Chocolate Brownies

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Chocolate Brownies
How to make chocolate brownies


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Ingredients

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Method

Chocolate brownies are an indulgent, rich, calorific treat, but they are easy to make and they store well.

Start by breaking apart the dark chocolate and combine this with butter cut into cubes.

I find the easiest way to melt chocolate is by using a low power setting on a microwave. Every thirty seconds I remove the mixture, give it a good stir, and return it for another wave. A high power setting can over cook the chocolate and spoil its taste.

Continue heating gently until the butter and chocolate have blended into a rich dark brown thick syrupy liquid.

Whilst the chocolate and butter cool, prepare the plain flour and cocoa powder. Add both to a sieve and shake until all has fallen through to the bowl below. Sieving helps to avoid any lumps in the brownies.

In a new bowl, crack open the eggs and combine with the soft brown sugar. The eggs and sugar are whisked until they form a mousse like consistency.

Pour the melted butter and chocolate into the egg and sugar blend. Try to keep as much air as possible by stirring in long strokes with a large spoon or spatula. At this stage the mixture should remain light and fluffy.

This changes with the next step. Take the sieved flour and cocoa powder and add this to the mixture. The effect is dramatic. The light mousse almost immediately becomes much thicker, almost dough like. Continue stirring until well blended together.

Pour the brownie mixture into a baking dish lined with baking paper, and smooth out the surface with a spoon, gently pressing down to ensure that there are no air pockets. Transfer to a medium oven and cook for 25 to 30 minutes.

Test the brownie is done by shaking it. If the centre of the brownie does not move, like a cake, it is ready. If still runny, it will need more time.

The brownie is much easier to remove from its dish when cool. Go round the edges with a knife and then lift out.

Use a sharp knife to cut the brownie to prevent it crumbling. The brownie should keep for several days stored in an air tight container.

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