Everyone has their favourite chocolate brownie. Mine is a classic brownie, topped with a dusting of icing sugar. Nothing beats its simplicity. It's the ultimate pick-me-up.
These chocolatey squares never last longer than a few hours in our home. My daughter Chloé is a stealth "brownie slayer" of note!! One minute, I have rows of brownies cooling on a wire rack, the next they've mysteriously disappeared!
This is a simple brownie recipe, made with both dark and milk chocolate. You can add variation to the taste and texture by simply changing the topping, or by including different ingredients, such as chocolate chunks, almonds, coconut, and even peanut butter.
Serve with a dollop of fresh cream or a scoop of ice cream; equally good on its own.
- 80g slab dark chocolate, chopped
- 80g slab milk chocolate, chopped
- 180ml (¾ cup) unsalted butter, chopped
- Extra butter to grease
- 310ml (1¼ cup) castor sugar
- 3 medium eggs
- 180ml (¾ cup) cake flour
- 80ml (⅓ cup) cocoa powder
- Pinch of salt
- Icing sugar (optional), to dust
- Melt the butter and chocolate in a bowl in the microwave until just starting to melt.
- Stir until all the chocolate and butter has melted in the residual heat.
- Set aside and allow to cool.
- Preheat the oven to 180°C.
- Lightly grease and then line a 20cm square baking tin with baking paper.
- Beat the eggs and castor sugar together in a large mixing bowl for a few minutes.
- Once the mixture has a mousse-like consistency, add the chocolate and butter mixture.
- Fold together with a large spoon.
- Now sift over the flour, cocoa powder and pinch of salt, and fold together.
- Pour the mixture into the baking tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
- Set aside in the pan to cool before cutting into squares.
- Transfer to a wire rack to cool completely before dusting with icing sugar.