Chocolate brownies Chocolate brownies
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rate
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 250 g unsalted butter
  • 250 g good quality dark chocolate
  • 125 g plain flour
  • 60 g cocoa powder
  • 5 large eggs
  • 415 g granulated sugar
Chocolate brownies
Probably the best brownie you will make...

The key to baking a perfect brownie is to not overbake. When you take these out the oven they should still be gooey in the middle. If you leave these in for too long they'll be dry and similar to a sponge cake. Finding the balance will require having faith in your instincts. On cooling, you should be left with an indulgent, fudgy brownie.

method

  1. Preheat your oven to 165℃ .
  2. Melt your butter and chocolate together until smooth and completely melted.
  3. In a separate bowl, whisk your eggs and sugar together until pale and glossy. This should take around 3 minutes with an electric whisk.
  4. Pour your melted chocolate and butter into your whisked eggs and keep mixing.
  5. Sieve the flour and cocoa into the mix and whisk until a smooth batter is achieved.
  6. Pour your brownie batter into a parchment lined tin measuring 10 inch by 8 inch.
  7. Bake for 25-27 minutes. If you leave for any longer your brownie will be too dry.
  8. You can eat your brownie while still warm, but I personally like to leave mine to cool and eat from the fridge.
Chocolate brownies Chocolate brownies
favorite
print
rate
Chocolate brownies
Probably the best brownie you will make...

The key to baking a perfect brownie is to not overbake. When you take these out the oven they should still be gooey in the middle. If you leave these in for too long they'll be dry and similar to a sponge cake. Finding the balance will require having faith in your instincts. On cooling, you should be left with an indulgent, fudgy brownie.

Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 250 g unsalted butter
  • 250 g good quality dark chocolate
  • 125 g plain flour
  • 60 g cocoa powder
  • 5 large eggs
  • 415 g granulated sugar

method

  1. Preheat your oven to 165℃ .
  2. Melt your butter and chocolate together until smooth and completely melted.
  3. In a separate bowl, whisk your eggs and sugar together until pale and glossy. This should take around 3 minutes with an electric whisk.
  4. Pour your melted chocolate and butter into your whisked eggs and keep mixing.
  5. Sieve the flour and cocoa into the mix and whisk until a smooth batter is achieved.
  6. Pour your brownie batter into a parchment lined tin measuring 10 inch by 8 inch.
  7. Bake for 25-27 minutes. If you leave for any longer your brownie will be too dry.
  8. You can eat your brownie while still warm, but I personally like to leave mine to cool and eat from the fridge.