Easy chocolate brownies
- For lots of people
- Takes 15 minutes to make, 25-30 minutes baking, plus cooling
This definitive chocolate brownie recipe has a gooey centre and outer crunch – exactly what you want from a proper brownie. We’ve kept them nice and easy too (the most complicated part is melting the chocolate!) because we think that everyone should be able to make really good brownies at home.
- 200g plain chocolate (70% cocoa solids) chopped into small pieces
- 125g unsalted softened butter
- 275g light muscovado sugar
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 100g plain flour
- 2 tbsp cocoa powder
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and baseline a 20cm square cake tin with baking paper. Put half the chocolate into a heatproof bowl, set over a pan of gently simmering water and allow to melt slowly. Remove the bowl from the heat and allow to cool while making the mixture.
- Put the butter in a large mixing bowl and, using a wooden spoon or electric hand mixer, beat until soft and creamy. Add the sugar and vanilla extract, and continue beating until the mixture is soft and fluffy.
- Gradually beat in the eggs then sift over the flour and cocoa. Spoon over the melted chocolate and stir everything together thoroughly. Stir in the rest of the chopped chocolate pieces and then poor the mixture into the prepared tin.
- Bake in the preheated oven for 25-30 minutes until firm to the touch but still soft and gooey in the centre. The brownies will continue to cook as they cool. Leave to cool in the tin and then remove from the tin using the paper to lift them out and cut into 16 squares. Eat warm or at room temperature.
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