A simple recipe for indulgent gooey brownies with a crunchy shell and moist interior.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 brownies
- 250 grams sugar (caster)
- 175 grams butter (unsalted)
- 100 grams dark chocolate
- 75 grams milk chocolate
- 75 grams flour (plain)
- 40 grams cocoa powder
- 3 eggs
Pre heat oven to 180C.
Add sugar and eggs to mixing bowl and combine into a fluffy, airy mixture. Set aside.
In a separate heat-proof bowl, add chocolate (broken down in to smaller pieces) and butter. Melt slowly over a pot of boiling water.
Once fully-melted and combined, slowly pour the choclate into your sugar and egg mix whilst continually stirring. It is important not to rush this step, as you don't want the hot chocolate to cook the egg.
Sift in the flour and cocoa, and then gently fold with a wooden spoon until fully combined.
Pour into a greased 20cm cake tin, and bake for 25 to 35 minutes.
Test the brownies by poking a skewer in to the centre. It should have a resistence going in, and unlike cakes, some mixture should cling to it once removed.