Recipes, re-invented from cooking shows
Easy Chocolate Brownies
Prep. Time:
Baking Time:
Total Time:
10 mins
25 mins
35 mins
Serves:
6
An easier take on Peter's Chocolate Brownies from Great British Bake Off ™ Season 11. Everything is mixed in one bowl, with the butter and chocolate melted in the microwave instead of a double boiler, and a quick hand-whisk replaces the electric whisk. No sifting or folding in stages, and it's ready...
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Ingredients
FOR THE BROWNIES:
185g unsalted butter 185g good-quality dark chocolate 4 eggs 275g caster sugar or granulated sugar 85g all-purpose flour 40g cocoa powder Pinch of salt 100g dark chocolate chips
EQUIPMENT:
Large microwave-safe bowl Whisk Spatula 8" square baking tin Parchment paper
Method
STEP 1: PREPARE THE TIN
Preheat the oven to 330°F/170°C. Line an 8" square tin with parchment paper, leaving some overhang on two sides to lift the brownies out later.
STEP 2: MELT THE BUTTER AND CHOCOLATE
Cut the butter into cubes and break the dark chocolate into small pieces. Put both in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each, until just melted and smooth. Leave to cool for 5 minutes.
STEP 3: WHISK IN THE EGGS AND SUGAR
Add the eggs and the caster sugar (or granulated sugar) to the chocolate bowl. Whisk by hand for about 1 minute, until glossy and slightly thickened.
STEP 4: STIR IN THE DRY INGREDIENTS
Add the flour, cocoa powder, salt and chocolate chips. Fold together with a spatula just until no streaks of flour remain. Don't overmix.
STEP 5: BAKE
Scrape the batter into the tin and level the top. Bake for 25 minutes, until the top is set and the center has only a slight wobble. Bake for a few more minutes if needed.
STEP 6: COOL AND CUT
Leave in the tin until completely cold, then lift out by the parchment and cut into 6 pieces.
Instructions
STEP 1: PREPARE THE TIN
Preheat the oven to 330°F/170°C. Line an 8" square tin with parchment paper, leaving some overhang on two sides to lift the brownies out later.
STEP 2: MELT THE BUTTER AND CHOCOLATE
Cut the butter into cubes and break the dark chocolate into small pieces. Put both in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each, until just melted and smooth. Leave to cool for 5 minutes.
STEP 3: WHISK IN THE EGGS AND SUGAR
Add the eggs and the caster sugar (or granulated sugar) to the chocolate bowl. Whisk by hand for about 1 minute, until glossy and slightly thickened.
STEP 4: STIR IN THE DRY INGREDIENTS
Add the flour, cocoa powder, salt and chocolate chips. Fold together with a spatula just until no streaks of flour remain. Don't overmix.
STEP 5: BAKE
Scrape the batter into the tin and level the top. Bake for 25 minutes, until the top is set and the center has only a slight wobble. Bake for a few more minutes if needed.
STEP 6: COOL AND CUT
Leave in the tin until completely cold, then lift out by the parchment and cut into 6 pieces.
Heading 5
Ingredients
FOR THE BROWNIES:
185g unsalted butter
185g good-quality dark chocolate
4 eggs
275g caster sugar or granulated sugar
85g all-purpose flour
40g cocoa powder
Pinch of salt
100g dark chocolate chips
EQUIPMENT:
Large microwave-safe bowl
Whisk
Spatula
8" square baking tin
Parchment paper
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