A classic that everyone loves!
I always love to eat mine a little warm, especially in winter!
This recipe makes about 20 brownies depending on how big you want to cut them.
160g dark chocolate
190g caster sugar
110g plain flour
1g baking powder
Preheat oven to 190 degrees Celcius
Melt the butter and chocolate together and set aside to cool.
Whip the sugar and eggs until light and fluffy
Sift together the flour and baking powder
Fold together the cooled chocolate mix and the fluffy eggs, followed by the dry ingredients.
Spread evenly onto a baking tray lined with baking paper.
NOTE: It is going to rise but not by much, so if you would like a thick brownie, use a smaller baking tray.
Bake for about 20-30min until set but still slightly soft.
Allow to cool before cutting into the size you want
As a chef, an important part of knowing how to make the best food is knowing why we are doing the things we do. If you are interested in knowing the reason behind anything in this recipe I have gone into a little bit of detail below.
- Dark chocolate - obviously this is the chocolate flavour, but we are using dark chocolate because we are mixing a bunch of other ingredients together and if we used milk chocolate we would lose a lot of chocolate flavour and instead end up with an overly sweet mixture
- Butter - The butter itself adds a rich butter flavour but because butter doesn't set hard at room temperature, it also keeps the brownies soft
- Caster sugar - the obvious one is sweetness, dark chocolate isn't very sweet by itself
- Eggs - because we have whipped them they are providing us with a lighter - not dense brownie. As the protein in the eggs cooks it sets and holds everything together while keeping lots of air trapped inside.
- Flour - is basically the ingredient which the recipe is built around. It holds the shape of the brownie and gives us a guide for the ratio of other ingredients to add
- Baking powder - we dont need much but it will help the brownie rise and be a bit lighter than if we left it out.
- Melt chocolate and butter together - these are both fats and mixing them together now helps later when we mix everything together
- Whip sugar and eggs - the sugar helps to safely whip the eggs to the maximum potential by whipping them until they are fluffy they are going to make the brownie nice and light
- Folding everything together - we fold it together rather than whip it to keep the aeration and fluffiness of the whipped eggs
- Preheating the oven - our oven needs to be hot before we put our brownie inside so that it cooks quickly and doesn't allow the fluffy eggs to collapse in a warm oven
I hope you enjoy making these yourself and I would love to hear how you went and what you thought!