Easy Chocolate Brownies

These Easy Chocolate Brownies are to die for. Deeply chocolatey and rich they are moment stopping. What’s more they are made simply in one saucepan. Could life get any better???? This recipe is for the Best Brownies ever!

Chocolate Brownies

I have already under my belt some amazing recipes which upon application to face stop you in time. I am aware that one size does not fit all and yet I have not found an adult that has not become silent for a few seconds on the first or second bite. When eaten alone their deep, dark, chocolateyness is as indulgent as a 3 night Spa Break when you can’t afford one. Rarely in life do we get a huge return for little input but these bad boys shoot the hell out of that theory, at least temporarily. It simply is about melting then stirring it all together, I still don’t believe it. There are a couple of important pointers. One is the chocolate needs to be a high 70% quality one. Supermarkets standard will not do. It is all in the chocolate. The second is that I make it 2/3 dark and a 1/3 milk  for my children as they find them too chocolatey…….Pahhhhh. Turbo chocolate or not you can use these Brownies in so many ways, frosted for the kids to decorate their own, dinner party dessert, warm with a few raspberries tumbled on top and a large scoop of Ice cream, simply with coffee for friends or my favourite……… sitting alone in a wardrobe. Versatility city.

I use 150 grams of dark chocolate and 50 grams of milk when baking them for my children. But they are truly incredible at full proof. I put the butter and chocolate together in a medium saucepan and melt them very gently over heat whilst stirring. Take off the heat and stir in the sugar. Give it a really good stir for about 30 seconds.

Milk and Dark Chocolate and Unsalted Butter

Then add the eggs and finally the flour. You need to keep mixing until the mixture becomes shiny.

Brownie Batter

Simply pour into your lined tin and bake for about 30/45 minutes depending on tin used.

Brownie Batter in Baking Tin

I let the Brownies cool in the tin but I do run a knife around the edge to make sure it hasn’t stuck.

They do last very well when covered with cling film or stored in a Tupperware tub with well fitting lid but, cheesy I know, I never have to bother.

This brownie recipe is from The Hummingbird Bakery and it is for Sam. I send my love to you in each and every bite, curdling impossible.

Chocolate Brownies

Tips for Chocolate Brownies

• Use an oven thermometer as oven temperatures can vary enormously no matter what your dial says!
• If using a high sided tin you will need to add an extra 5/10 minutes to the baking time.
• Use white caster sugar to get a smooth top. The unrefined sugar does give a thicker crust.
• Stir until the final mixture becomes glossy.
• bake for a little longer if you don’t like your brownies fudgy

5 from 5 votes

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Easy Chocolate Brownies

These Chocolate Brownies are to die for. So simple to make in one saucepan thay could not be any easier.

Course Brownies

Cuisine American

Keyword chocolate brownies

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Servings 9 people

Calories 485 kcal

Author applytofaceblog

Ingredients

• 200 g dark chocolate roughly chopped
• 175 g unsalted butter
• 325 g caster sugar
• 130 g plain flour
• 3 eggs beaten

Metric - U S Customary

Instructions

1. Preheat oven 170 C. Line your baking tin. I use a reusable liner that sits permanently in my clean tin. My tin is 8" square and has a loose bottom.

2. Melt chocolate and butter over a saucepan of simmering water-I can never be bothered with getting out all the gear for this so I melt it over the lowest heat possible just in the saucepan, stirring it all the time and watching it closely, taking it off the heat here and there as you stir. If chocolate burns it goes like crushed oreo biscuits and you have to throw it away so you have to concentrate on it solely if you want to use my shortcut. Stir till completely combined.

3. Take off the heat and mix in sugar thoroughly.

4. Then the eggs.

5. Then the flour. Mix until it is shiny and smooth. You do need to mix for a couple of minutes by hand to get it glossy.

6. Pour into brownie tin-mine was 8" square but the recipe says 23cm by 33cm I think it matters not as long as it's roughly the same size one way or the other.

7. Bake for 30 minutes. You want the top hard and the middle fudgey. I use a high sided tin so mine takes about 40 mins.

8. Allow to cool in the tin. However I do run my knife around the edge whilst still warm to make sure it hasn't stuck. I cut mine into 9 pieces.

9. Apply To Face In The Wardrobe.

Recipe Notes

• Use an oven thermometer as oven temperatures can vary enormously no matter what your dial says!
• If using a high sided tin you will need to add an extra 5/10 minutes to the baking time.
• Use white caster sugar to get a smooth top. The unrefined sugar does give a thicker crust.
• Stir until the final mixture becomes glossy.
• bake for a little longer if you don't like your brownies fudgy

Nutrition Facts

Easy Chocolate Brownies

Amount Per Serving

Calories 485 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 97mg32%

Sodium 28mg1%

Potassium 199mg6%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 41g46%

Protein 5g10%

Vitamin A 575IU12%

Calcium 31mg3%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Here are another couple of incredible chocolate recipes and I do mean incredible.

Nutella Brownies

Nutella Brownies

Chocolate Loaf Cake

Chocolate Loaf Cake

Easy Old School Chocolate Shortbread

Chocolate Shortbread

I have linked this post with Fiesta Friday hosted by  Antonia @ Zoale.com and Julianna @ Foodie on Board