I have to be honest with you here. I never liked brownies. I don’t know why.
Maybe it was because I never had one as a child, and when I first tried one, I wasn’t expecting a gooey, chewy, sticky square of heavy chocolate cake… I thought it was undercooked, so I never actually finished eating it. I tried shop bought brownies since, but they were always super dry, maybe like they had been made several days ago and were now stale. Ok, they probably were made several days before, but surely brownies should have a consistent texture?
Hubby and Gning like brownies. Whenever I do a shop for treats, I always buy a small box of brownies for them to share. The picture above show the tub I always buy from Asda, and they cost £1.65 (about 2.10 USD) per box, but they’re always on offer for 2 for £3 (about 3.76 USD).
Anyway, a couple of weeks ago, a friend of mine suggested I try the recipe that she uses for brownies, but after looking at the ingredients, I realised that it was really excessive on the amount of sugar.
Usually, when I make cakes and biscuits, I use less sugar than flour, but this particular recipe was asking for over double the amount of flour! I really couldn’t believe it. I mean, the recipe calls for dark chocolate and I know that is really bitter, so does have to have a fair amount of sugar to substitute for the bitterness, but seriously, 500g (17oz) of sugar??
I tweaked the recipe from the first time I made it, and I was not disappointed.
Anyway, without further ado, let’s get to it.
- 375g (13oz) butter
- 375g (13oz) dark chocolate (I used 85% cocoa) – broken
- 4 large eggs
- 1 tsp vanilla flavouring
- 350g (12oz) sugar (granulated or caster sugar can be used)
- 225g (8oz) plain flour
- Pinch of salt
- Optional ingredients: 300g (10oz) of the following: mini marshmallows, or sultanas, or raisins, or broken biscuits (cookies), or chopped nuts, or chocolate chips, or an amalgamation of the above!
- Preheat your oven to 180C (160C for fan assisted ovens / 356F / gas mark 4).
- Grease and line your brownie tins – I used two 8 inch square tins.
- Using a microwavable bowl or jug, melt the butter completely in the microwave. I recommend doing this in short blasts of 20 second, stirring between each bout.
- Add the broken chocolate to the butter, and stir constantly, until fully melted. Place to one side to cool whilst you do the next stage.
- Whisk the eggs and sugar together in a large mixing bowl. Add the vanilla and mix thoroughly.
- Add the melted chocolate to the egg mixture, then sieve the flour and salt. Stir together slightly, but not until fully mixed…
- If you are adding any of the optional ingredients, add them now.
- Continue mixing everything together, until it is all combined… I love this part, as when you stir, the mixture sort of moves around like slime 😂
- Divide the mixture equally in to your prepared tin(s) and place in the oven for 25-30 minutes. If you do a “skewer test”, please take note that it will not come out clean do to the sheer amount of chocolate used in the recipe. I would advise not leaving the brownies in the oven for any longer than 30 minutes.
- Once removed from the oven, allow the brownies to cool completely in the tin before removing / slicing.
I hope you enjoyed making this recipe, and even more so, eating your creation afterwards! Let me know how you got on, and what optional extras you added.