Chocolate Brownies
Master the art of homemade brownies with this foolproof recipe, packed with rich chocolate flavor and a perfect gooey center.
Equipment
Ingredients
- 300 g Dark chocolate For melting
- 100 g Dark chocolate chunks Chopped for the topping
- 340 g Self-raising flour
- 3 tbsp Cocoa powder heaped
- 306 g Caster sugar
- 1/4 tsp Salt
- 1 tbsp Vanilla extract
- 460 milliliters Unsweetened soya milk
- 60 milliliters Sunflower oil you can use whatever kind of milk you like
Instructions
- Begin by preheating your oven to 180°C (350°F).
- Lightly grease a large Pyrex dish with butter or oil, then line it with parchment paper to ensure easy removal after baking.
- Break 300g of dark chocolate into a heatproof glass Pyrex bowl. Place the bowl over a pan of simmering water (double boiler method) and stir gently until fully melted. Once smooth, remove from heat and set aside to cool slightly.300 g Dark chocolate
- In a large mixing bowl or stand mixer, combine self-raising flour, cocoa powder, caster sugar, and a pinch of salt. Stir well to ensure the ingredients are evenly distributed.340 g Self-raising flour, 3 tbsp Cocoa powder, 306 g Caster sugar, 1/4 tsp Salt
- In a separate measuring jug, add the milk, vanilla extract, and sunflower oil, then give it a quick stir.1 tbsp Vanilla extract, 460 milliliters Unsweetened soya milk, 60 milliliters Sunflower oil
- Gradually pour the wet ingredients into the dry ingredients, mixing until fully combined.
- Once the batter is smooth, add the melted chocolate that was set aside earlier and stir until fully incorporated.
- Pour the brownie batter into the prepared Pyrex dish, spreading it evenly to ensure uniform baking.
- Break up the remaining dark chocolate into chunks and scatter them evenly over the top for an extra indulgent finish.100 g Dark chocolate chunks
- Place the dish in the preheated oven and bake at 180°C (350°F) for 35 minutes.
- To check if the brownies are done, insert a skewer or fork into the center. If it comes out clean or with only a few moist crumbs, they are ready. If there is wet batter, return them to the oven for a few more minutes and test again.
- Once baked, leave the brownies in the dish to cool completely.
- When cooled, carefully remove them, peel off the parchment paper, and slice into squares. Your rich, fudgy brownies are now ready to serve and enjoy!
Video
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Notes
Tips and Tricks
For an extra boost of flavor and richness, consider adding a shot of espresso to the batter. This enhances the depth of the chocolate, making the brownies even more indulgent.
You can also customize the toppings to suit your taste. Try adding chopped nuts, sweets, candy, pretzels, or a sprinkle of salt for a balance of sweet and savory. If you prefer a classic touch, scatter chocolate chunks on top, just as I do, for an extra layer of decadence.
When checking for doneness, use the fork test—insert a fork into the center of the brownie. If it comes out with gooey batter clinging to it, bake for a few more minutes and test again. Since every oven varies slightly, once you've made these brownies once, you'll have a better idea of the perfect timing for your specific oven.
These brownies can be enjoyed in a variety of ways. Serve them warm with a scoop of vanilla ice cream, enjoy them cold with fresh strawberries, or get creative by adding brownie chunks to homemade chocolate ice cream or an ice cream sundae for an irresistible dessert. The possibilities are endless!
Nutrition
Serving: 1gCalories: 312kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 1mgSodium: 50mgPotassium: 227mgFiber: 3gSugar: 23gVitamin A: 107IUVitamin C: 2mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!