- 100g plain flour
- 175g dark chocolate
- 3 eggs
- 115g unsalted butter
- 25g unsweetened cocoa powder (aka Dutch cocoa powder)
- 310g white sugar
- Pinch of salt
- 1 teaspoon of vanilla extract (optional)
- Any extras that you want to add into the mix before baking (e.g. walnuts, chocolate chips, almonds, sprinkles etc).
A very detailed method:
- Preheat oven to 180C or 160C fan-forced.
- Grease a cake pan that is 20cm X 20cm and line with baking paper (this will make it easier to take your brownies our when they’ve finished cooking).
- Cut butter and chocolate so they fit into a medium sized, heatproof bowl. Place the bowl on top of a saucepan filled with simmering water (don’t let the water touch the bowl otherwise it won’t work!). Combine the ingredients together until melted.
- Once melted, take the chocolate and butter mixture off the heat. Add the sugar gradually. Then wait until the mixture is slightly cooled before adding the eggs, one-by-one (you don’t want them to become scrambled eggs in the mixture).
- Add the cocoa power, flour and salt (you would also add in the vanilla extract if you were using it) and combine together.
- This is the point where you would add any other ingredients to spice up your brownies!
- Once combined, place batter into the lined pan making sure to spread the mixture evenly. Place into the oven and watch the magic happen.
- Bake for roughly 30 minutes (time will vary depending on oven temperature). You’ll also know it’s ready when you stick a skewer in the middle and moist crumbs are stuck to it.
- Let them cool completely before taking those bad boys out of the cake pan and cutting them into squares.
- Eat them before everyone else does.
Side note: Sorry I’ve been lacking with these blog posts, uni work has been non-stop lately so it’s been hard for me to upload. I hope you enjoy this delicious post!
Photo credit: photocredit (because I forgot to take photos and proceeded to eat them all…)