Brownies, oh so chocolatey brownies! Over the past month, I’ve been eating brownies like crazy. I just can’t seem to get enough of them. I’ve baked a wide variety and my favourite so far are the Salted Caramel Brownies, however, today I whipped up a quick batch of what I call the Classic Chewy Brownie. Why classic? Well, imagine your ideal brownie, and all its goodness. Surely you are encapsulated by how chocolatey, chewy and fudgey it is? I know I am! These are the only two words I can use to describe this brownie recipe; simple and scrumptious!
This simple brownie recipe results in the perfect brownie texture. The brownies are not too cakey, not too crunchy or chewy. When baking is complete, they form a crunchy outer crust while the interior stays fudgey. Drizzle some chocolate fudge sauce on these delicious brownies and serve with a glass of ice cold milk.
Give them a try and let me know how it goes!
- Pinch Salt
- 2 Teaspoons Vanilla Extract
- 60 grams Cocoa Powder
- 3 Eggs whisked lightly
- 130 grams Plain Flour sifted
- 335 grams Brown Sugar
- 125 grams Butter
- 125 grams Dark Chocolate chopped
Preheat oven to 180°C and line a 20cm square baking pan with greaseproof paper.
Place butter and chocolate in a heatproof bowl over a pot of simmering water. Whisk gently until melted.
Remove the melt from heat and add the remaining ingredients. Combine with a wooden spoon.
Pour into the baking pan and bake for 35 minutes or until a knife inserted in the centre comes out with soft crumbs on it.
Leave to cool completely and enjoy!
Once baked, leave the brownies to cool. The longer brownies are left, the better they taste. If possible, make them a day in advance. Your taste-buds will thank you for it.
If you make a huge batch, feel free to freeze these brownies for a maximum of 6 weeks.
- Serving Size: 8 portions