Best Ever Chocolate Brownie Recipe

What’s your favourite go-to bake? For me it’s always a brownie. A classic indulgent brownie with a fudgy consistency, chewy corners and a crispy shell-like top. The type of brownie where you bite into it 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.

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This recipe is designed so it’s purposely easy to follow. It’s versatile and it’s perfect for any chocolate cravings you may have.

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! I’ve used everything from Maltesers, Smarties, Snickers, Hobnobs and even Ferrero Rochers. You can even add some salted caramel and drizzle across the top, if that’s what you fancy.

Equipment wise you’ll need two bowls, a pan, some weighing scales, something to mix with, parchment paper and an 9″ square tin.

It’s that simple to make you don’t even need a stand mixer and mixing by hand is fine.

Chocolate Brownie Recipe

Chocolate Brownie Recipe

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A delicious and simple recipe for the most perfect fudgy chocolate brownies!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 150g chocolate
• 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)

Instructions

1. Preheat your oven to 160°C FAN / Gas Mark 5 / 375°F
2. Line and prep your tin with greaseproof parchment paper
3. Melt the chocolate and butter in the small bowl either on the hob or in the microwave – stir & set aside. (This is what makes them fudgy by the way)
4. In the large bowl add all of your dry ingredients and stir to combine
5. Add the chocolate mix, eggs & vanilla
6. Stir until everything is smooth
7. Add your sweets (if using them) and stir in briefly
8. Pour into tin, squidge (technical term) & spread out then sprinkle more sweets on top
9. Reduce the temperature on your oven to 150c and bake for 30 mins.
10. When baked leave to cool in the tin for 30 mins before transferring to a wire rack to cool completely.
11. Using a sharp knife cut into manageable squares… size depends on how many calories you think you can handle in one go.

Notes

Please remember every oven is different and you may have to adjust accordingly

These brownies carry on baking when you remove from the oven