Before trying out homemade brownies, the store-bought ones were not the best to be honest. I think that’s why so many people I know aren’t the hugest fans of them. I’ve had a few very sickly brownies myself, but that nauseous feeling soon disappeared after tackling these chocolatey treats at home.
I mostly used a combination of dark and milk chocolate for this recipe. I would have definitely added hazelnuts if I wasn’t feeding my friend who has a nut allergy! The good thing about brownies is that you can experiment with a variety of added extras: nuts, nut butters, white chocolate, berries, marshmallows… the list is endless!
Scroll down a little for the recipe.
- 80g 70-75% cocoa plain chocolate
- 80g 85-90% cocoa plain chocolate
- 60g milk chocolate
- 160g unsalted butter
- 250g golden caster sugar
- 30g cocoa powder
- 2 large eggs
- 100g plain flour
- 1 tsp vanilla extract
- 1 tsp salt
- Preheat oven to 200ºC (180ºC fan)/ gas mark 6. Line a square oven dish with baking paper.
- Chop up all of the chocolate into chunks.
- Place the butter and half of the chopped chocolate into a bowl and melt this over a pan of hot water.
- In a bowl, beat the eggs, vanilla extract and sugar for 2 minutes.
- In another bowl, sift in the plain flour, cocoa powder, and salt. Stir in the remaining chopped chocolate.
- Once your butter and chocolate has melted, stir gently until you have a smooth and silky dark mixture. Leave to cool for a few minutes.
- Once the chocolate and butter mix has cooled, whisk it into the egg, vanilla and sugar.
- Fold the dry ingredients into the wet ingredients, but do not over-mix.
- Transfer the brownie batter into the oven dish and bake for 35 – 40 minutes.
- Leave to cool before cutting, and enjoy with a scoop of ice-cream!