Classic chocolate brownies
- March 2017
- Makes 24
- Hands-on time 20 min, oven time 40-45 min
Wondrously indulgent, incredibly moreish and hypnotically fudgey – this classic brownie is the ultimate sweet treat. Jazz this recipe up by scattering chopped Maltesers, Reese’s Peanut Butter Cups or Munchies over the mixture, before baking.
Check out our easy brownie recipe, too.
- 15.8g (8.1g saturated)
- 27.8g (24.4g sugars)
- 250g unsalted butter (we like Président)
- 300g dark chocolate (70 per cent cocoa solids), broken into pieces
- 400g caster sugar
- ½ tsp sea salt flakes
- 5 large free-range eggs
- 100g plain flour
- 100g ground almonds
You’ll also need…
- 20cm square cake tin or baking tin, fully lined with foil
- Heat the oven to 170°C/150°C fan/gas 3½. Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then, until the mixture is melted, smooth and combined.
- Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after each addition. If the mixture splits at this stage, don’t worry – keep adding the eggs and whisking and it will come back together. Whisk in the flour and ground almonds until just combined and smooth, then pour into the tin.
- Bake the brownies for 40-45 minutes until the top is craggy and cracked, and the underneath is just set but still has give and squidge. If you like a cakier (drier) texture, bake for 10-15 minutes more. Cool in the tin, then chill for at least 4 hours before turning out and cutting into 24 squares. If you don’t chill them, they’ll be too soft to slice cleanly. If you’ve cooked them for 50-55 minutes, the brownies will be firmer; cool in the tin for 10 minutes, turn out and cool completely on a wire rack, then cut into squares.
The finished brownies will keep for up to 3 days in an airtight container in a cool place. If you’re planning to make ahead, we recommend cooking them for no longer than 45 minutes, otherwise they might dry out. To freeze, wrap well and keep for up to 1 month.
You can even freeze the unbaked mixture in the tin (step 2), wrapped well, for up to 1 month – unwrap and cook from frozen, adding 5-10 minutes to the cooking time.
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