Brownies are amazing so I thought I would share one of my favourite brownie recipes. This is a classic brownie recipe but you can add anything extra and experiment with things to put inside the brownies like white chocolate chunks or Oreo cookies. As well as this you can put any icing on top such as; peanut butter, salted caramel, or even creme eggs.
The link to the recipe is here: http://www.temporary-secretary.com/2015/07/the-easiest-recipe-for-chewy-fudgy.html
I will also post the recipe below if that’s easier for anyone to read. I don’t own this recipe or the writing below.
Preparation time: 15 minutes
Cooking time: 45 minutes
145g unsalted butter
60g good quality dark chocolate
200g caster sugar
2 beaten eggs
75g dark or milk chocolate chips
30g plain flour
1/4 tsp of salt
1/2 tsp of vanilla extract
1. Preheat the oven to 170C. Line the baking tin with greaseproof paper. Greasing the tin with butter will not be enough when you’re baking anything with a chewy centre, so it is important to line the baking tin with greaseproof paper.
2. Put the dark chocolate chunks and the butter in to the same bowl. Melt this over low heat and stir with a wooden spoon until melted.
3. Once the chocolate and butter have completely melted, put this bowl aside to let it cool down completely. Then add the sugar and stir well.
4. Add the beaten eggs and vanilla extract into the bowl and stir until smooth.
5. Next, add the chocolate chips, flour and salt into the bowl and lightly fold in the mixture. Don’t beat the mixture too heavily, keep it light and airy as you can. You don’t want to over-beat this part.
6. Pour the mixture in the lined cake tin and tap the sides a couple of times to get rid of air bubbles.
7. Place the tin in the middle of the oven at 170C and bake for 45 minutes.
8. After 45 minutes, check to see if it’s cooked by sticking a toothpick in the middle of the brownies. If it’s baked, the toothpick should come out clean.
9. Let it cool in the tin for 15 minutes and then remove it on to a cooling rack. Leave it to cool down completely before cutting in to it. Cut to size as desired. I’ve gone for 16 little squares.
Finally, enjoy your chewy chocolate brownies! They will go very quickly, every last crumb will be gone before you know it! But they’re so easy to make, you can whip up another batch in no time! They taste the BEST on the day you’ve baked them if you like the chewy-ness. They will soften up the day after in to a divine melt-in-your-mouth chocolate ganache kind of texture.