Looking for the perfect brownie that’s decadently dark and fudgy? Look no further, it’s here…
The Ultimate Brownies
- Servings
- 16
- Prep Time
- 20 min, plus cooling
- Cook Time
- About 35min
Ingredients
- 175g unsalted butter, chopped plus extra to grease
- 150g dark chocolate (70% cocoa solids), chopped
- 3 medium eggs
- 300g caster sugar
- 75g plain flour
- 40g cocoa powder
- Icing sugar, to dust, optional
Method
Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water). When melted and smooth, remove the bowl from the heat and set aside to cool for 20min.
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20cm square tin with baking parchment. In a separate large bowl, and using a handheld electric whisk, beat the eggs and sugar until thick and moussey, about 5min.
Add the cooled chocolate mixture and fold in using a large metal spoon. Sift over the flour, cocoa powder and a pinch of fine salt; fold in, until just combined.
Scrape the mixture into the prepared brownie tin and smooth to level. Bake for 30min, or until there is no wobble when you gently shake the tin. Leave to cool completely in the tin.
Transfer to a board and dust with icing sugar, if you like. Cut into 16 squares and serve! Once cool, store in an airtight container at room temperature for up to a week.
Nutritional Facts
Amount per serving
| Calories | 245 |
|---|---|
| Total Fat | 13g |
| Saturated Fat | 8g |
| Total Carbohydrates | 28g |
| Dietary Fiber | 0.9g |
| Sugar | 25g |
| Protein | 3g |
