Simple Chocolate Brownie Recipe

I have always considered myself to be a keen baker. Since a young age I’ve produced sponge cakes for all my family’s birthdays and have enjoyed making treats. However, there was one bake in particular that would frustrate me and that was the simple chocolate brownie recipe. I just couldn’t quite master the technique of firm on the outside and gooey and rich on the inside.

This year I set out on a mission to turn my brownie woes into brownie whoas! I think that this recipe absolutely hits all my brownie wishes. And trust me, I frequent a coffee shop where they serve the best brownies I have tasted and I think that these could compete alongside theirs!

You could totally make these brownies without the added extra of the Easter eggs we have used. That said, the eggs really are the icing on the cake. We use Galaxy Enchanted Eggs and they have a delicious texture to them when slightly melted in the brownie. You could of course choose to top the brownie with anything else you fancy for when eggs aren’t available. Although these days you seem to be able to purchase them from January through to May, I may just consider stock pilling a few bags for the rest of the year!

For most of my recipes I use measuring cups as I find I need bakes that are quick and avoid measuring scales etc. There are handy online tools for converting cups to UK measurements if you don’t own a set of baking cups. I highly recommend picking some up from the supermarket for speeding up prep time.

Here is the recipe, make sure you check out my notes for tips on how to perfect the recipe.

Simple Chocolate Brownie Recipe

Prep time 12 mins

Cooking Time 25 mins

Makes 12-16 depending on size

Ingredients

1 Cup of Plain Flour

3/4 Cup of Muscovado Brown Sugar

1 Cup of Golden Caster Sugar

3/4 Cup of Cocoa

175g Cooled Melted Butter (salted* works really well but either will be fine)

3 Eggs

1 tsp Vanilla extract

125g Chocolate – Chopped or Chips*

Instructions

• Heat the (fan) oven to 160c (350f), line a square tin with parchment
• Start by melting the butter and setting to one side to cool down
• Add the sugar to the mixing bowl and smooth out the lumps as best you can. Then add in the flour and cocoa.
• Add the eggs , vanilla extract and melted butter to the dry ingredients and mix with a wooden spoon.
• Lastly add and stir through the mixture the chocolate chips / chopped chocolate.
• Pour the mixture into the prepared tin and bake for no more than 25 minutes. They should be set on the top but not all the way through, which gives that gooey texture.
• Leave to cool slightly in the tin and then lift the brownies by the parchment sides onto a chopping board.
• Decorate the brownies with galaxy enchanted eggs and then slice to the required size.

*Additional Information

• Butter- We have made these brownies with unsalted butter and salted. We thought the salted ones had the edge on the unsalted ones for flavour
• We like to use a mixture of dark chocolate chips and white chocolate chips. Alternatively you can use a bar of chocolate and chop it into small pieces. I would recommend using a cocoa solids of no more than 72%

You can store the brownies in an airtight container for a few days or alternatively like us, devour them very quickly! I would love to hear how you get on with this simple chocolate brownie recipe, as always please do share in the comments below.