Chocolate Brownies

I cannot believe I don’t have this recipe posted here already!  It’s amazing.  I may have overdosed on them at the beginning of the summer, which would explain their absence from this site but that oversight has been rectified now.  I was thinking of taking these into work but perhaps I’ll start with something a little less sinful as I know some people are still deluding themselves with new year resolutions!  These brownies are everything a brownie should be.  Gooey, moist and a little bit chewy and deliciously chocolatey.  They are also a doddle to whip up.  I believe this recipe came from one of my sister’s old flatmates Kim, so thank you Kim!  For best results use a decent chocolate as it really makes a difference. 

Makes 1 7″x10 1/2″ brownie tin

185g unsalted butter
185g chocolate (plain or milk)
3 large eggs
270g caster sugar
85g plain flour
40g cocoa powder

– Heat the oven to gas mark 5 and line a brownie tin with baking paper. 
– Melt the butter and chocolate together in a medium sized bowl over a pan of boiling water.  Remove from the heat and allow to cool. 
– Beat together the sugar and eggs in a separate bowl or jug. 
– Slowly pour the egg and sugar mixture into the chocolate.  Whisk constantly while adding, it should thicken. 
– Add the flour and cocoa powder to the bowl and fold in to the mixture. 
– Pour into the propared brownie tin and bake for 30-40 minutes at gas mark 5.  The centre should still be soft but not liquid check after 30 minutes to see how well cooked it is.  The top should be cracked all over. 
– Remove from the oven and allow to cool in the tin for at least 20 minutes.  Then lift by the paper to remove and place on a board to slice.



Filed under Easy, Teatime Treats

10 responses to “Chocolate Brownies

  1. Those look really yummy! It made me want to make brownies 😀 Gah, maybe tomorrow! 😀

  2. Sam

    Round 1: cooked too long (?) and they were yummy but hard, not chewy and pretty solid.
    Round 2: I’ll let you know when work have demolished them tomorrow! ^_^
    Also – round 1 was made with plain good quality dark chocolate. Round 2 was made with slabs of Cadbury’s dairy milk as it was the only chocolate the shop had… and it looks (LOOKS) like it has worked out ok… though I doubt it’s nearly as good for you! ^_^

    • Anna

      I’ve noticed you seem to have trouble with recipes that work perfectly in mine. We must have very different ovens, although they say that every oven is different and you have to learn how to cook with yours. What kind of oven do you have?

      As for chocolate the difference between the two will be in fat content so it may well be that that has made the difference? Obviously increasing the fat content of a recipe and the type of fat will have an impact on how it cooks and the end result. I’m not very good at the food science aspects, sorry!

    • Anna

      I just cooked this recipe again in my new electric oven… I am not happy!!! Only the slabs in the very centre came out vaguely goopey, the rest were just a bit crumbly and far too dry for a brownie. I think that in an electric oven the temp will need to be lower, may be 180 and perhaps only 25 mins to get the same effect.

      As I say, every oven is different, sometimes it just takes a while to get the nuances right, I’ll just have to try again… although first I have to eat an entire tray of substandard brownies!

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