What’s your favourite go-to bake? For me it’s always the brownie, the classic indulgent browny with a touch of fudgy consistency and a crispy shell-like top. The type of brownie you bite into and your life is instantly improved.
Now, I don’t want to over-sell this recipe so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement! But if you make them then you’ll understand.
This brownie recipe is quite generic but so easy to follow, versatile, and perfect for that chocolate craving as you can be sat down with your brownie within the hour. If, like me, you have so many Christmas chocolates in the house right now, then the opportunity to bake them is perfect!
I recently received some electrical goodies from Grundig and was dying to try out the sleek looking hand mixer. I love my large stand mixer but as I don’t have any orders over the holidays it’s far easier to whip this out. The last hand mixer I had was super loud but this was surprisingly quiet compared & it comes with two choices of whisks and various speed settings. Overall I really like! The design is clean, it’s easy to use & will definitely be my new handy tool from now on. If anything, it’s an excuse to make even more brownies!
Anyway, the best thing about this recipe is how quick it is to throw together. It takes 10 mins tops. The hardest part is choosing what chocolate to add! Today I went for Malteasers and Ferrero Rocher’s.
You’ll need two bowls (1 large & 1 small) scales, and an 8″ tin.
130g real butter
140g caster sugar
140g brown sugar
140g plain flour
40g of cocoa powder
2 free range eggs
1 tsp of vanilla
Pinch of salt (I use rock, but table is fine)
Pre-heat your oven to 160 degrees C
Line and prep your tin
Melt the chocolate and butter in the small bowl – when done mix & set aside. (This is what makes them fudgy)
In the large bowl add all of your dry ingredients and combine
Add the chocolate mix, eggs & vanilla
Mix with your hand mixer until everything is combined.
Add your sweets and stir in briefly
Pour into tin, squidge (technical term) & spread out then sprinkle more sweets on top
Reduce the temperature on your oven to 150c and bake for 30 mins.
When baked leave to cool in the tin for 30 mins before transferring to a wire rack to cool completely.
Using a sharp knife cut into manageable squares… size depends on how many calories you think you can handle in one go.
Eat warm, possibly with ice cream, or custard is quite nice too…
PS: If you need oven conversions these can be found here. If you don’t have a hand mixer then mixing by hand is also fine.
PPS: add a scoop of Nutella for a little twist! Super delish!
Disclaimer: sponsored by Grundig