Chocolate Brownies

Chocolate Brownies
What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!
- 35 Minutes
- Serves 9

Ingredients

  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks).
  • 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1).
  • 1 cup (175g) brown sugar , loosely packed.
  • 3 eggs , lightly beaten.
  • 1 tsp vanilla extract.
  • 1/2 cup (75g) plain flour.
  • 1/4 cup (30g) cocoa powder.
  • Pinch of salt.
  • 180g/6oz dark chocolate block/bar (optional) , chopped into chunks.

Instructions

  1. Preheat oven to 180°C/350°F (160°C fan forced).
  2. Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang.
  3. Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts until melted. Stir until smooth.
  4. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
  5. Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  6. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist, 32 minutes for moist fudge-cake-like. If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  7. Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days or freeze for 3 months.