Chocolate brownies can be a chore to make, lots of separate bowls and pans to wash up at the end. Well, this recipe is different! So quick, easy and gives perfect results – I just had to share it!
The perfect brownie should be crispy and slightly chewy on the outside, with a soft, fudgy centre. Feel free to experiment, adding nuts and dried fruits.
100g unsalted butter
150g dark chocolate (70% cocoa)
2 medium eggs
150g plain flour
150g caster sugar
150g soft brown sugar
Pre-heat oven 160C.
Grease an oven proof dish (approx. 18x22cm) and line with non-stick baking parchment.
Melt the butter and 100g of the dark chocolate in a large pan over a very low heat.
Once melted, add both types of sugar and mix well until you have dark paste.
Add the two eggs and mix until combined.
Chop the remaining 50g of chocolate in chunks
Add the flour and once it’s almost mixed in, add the chocolate chunks.
Pop the mixture into your dish and cook for approximately 20 minutes. Check it at this stage. You’ll know it ready when the edges look cooked and crisp, the top should be cracked but still squidgy in the middle.
When you think it’s ready, allow to cool completely in the oven dish and then cover and pop it in the fridge. This brownie recipe freezes incredibly well and will be happy in the fridge for at least a week.