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!

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 am yet to find an adult that has not become silent for a few seconds on the first or second bite of these gooey chocolate brownies.

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.

How Do You Make Chocolate Brownies From Scratch?

In a saucepan that's how. Simply melt and stir before baking to fudgy perfection.

You will need:

• medium saucepan
• loose bottomed and lined tin 8" square or similar size( a bigger tin will produce a thinner brownie that will not take as long to bake and vice versa
• scales
• oven thermometer (optional)
• spoon and spatula
• knife

175 grams (6oz) Butter

200 grams (7 oz) Dark Cooking Chocolate

325 grams (11oz) Caster Sugar

3 Eggs

130 grams (1 cup) Plain Flour

*Scroll down for the full printable recipe card at the bottom of this post.*

Method

Preheat your oven at 170 C/330 F/Gas Mark 3

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.

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

Simply pour into your lined tin and bake for about 35/45 minutes at 170 C/330 F/Gas Mark 3 depending on tin used. I like my brownies fudgy in the middle so they tend to be ready at 35 minutes but all ovens vary.

The brownies will carry on setting as they cool. If you realise they are still too fudgy when you get them out just put them back in for five or ten minutes.

I let the Brownies cool in the tin but I do run a knife around the edge to make sure it hasn't stuck. When cool use a sharp knife to cut into sections.

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.

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.
• The cooking chocolate needs to be a high 70% quality one. Supermarkets own standard will usually not do. It is all in the flavour of the chocolate.
•  I make it ⅔ dark and a ⅓ milk  for my children as they find them too chocolatey.......Pahhhhh. 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.

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 have just published Chocolate Orange Brownies, a great twist on this recipe and topped with Terrys Chocolate Orange segments.

How Do I Make These Chocolate Brownies Gluten Free?

Simply bake with gluten free plain flour instead of standard plain flour.

Can I Freeze Chocolate Brownies?

Yes you can. Double wrap in clingfilm and silver foil or put in a stout container wrapped in clingfilm. They will freeze well for 3 months. Defrost at room temperature for a few hours still wrapped.

If you like this recipe then you may like these.

Nutella Brownies

Blondies

Chocolate Loaf Cake

Easy Old School Chocolate Shortbread

Delicious Traybakes

Lemon Bars

Victoria Sponge Traybake

Easy Chocolate Brownies

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

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 7 mins

Cook Time 30 mins

Total Time 37 mins

Course Brownies

Cuisine American

Servings 9 people

Calories 485 kcal

Ingredients

 

MetricU S Customary

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

Instructions

 

• 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.
• 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.
• Take off the heat and mix in sugar thoroughly.
• Then the eggs and mix thoroughly again.
• Then the flour. Mix until it is shiny and smooth. You do need to mix for a couple of minutes by hand with a wooden spoon to get it glossy.
• Pour into brownie tin-mine was 8" square or similar.
• 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. But if shallow then 30-35 minutes.
• 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.
• Apply To Face In The Wardrobe.

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

Calories: 485kcal | Carbohydrates: 57g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 28mg | Potassium: 199mg | Fiber: 2g | Sugar: 41g | Vitamin A: 575IU | Calcium: 31mg | Iron: 3.6mg

All nutritional information is approximate and intended only as a guide.

Keyword chocolate brownies

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