I have made my fair share of brownies over the years, changing this and that, tweaking my recipe until finally landing on the perfect one! I swear by this mixture, which yields fudgy, super chocolatey, incredibly delicious brownies every time!
INGREDIENTS: Makes ±9 brownies, depending on how you cut them
150 grams unsalted butter – weighed then melted
1 and ½ cups castor sugar
4 eggs – must be at room temperature
1 and ½ teaspoons vanilla essence
1 and ½ cups cake flour
½ cup cocoa powder
1 teaspoon baking powder
130 grams milk chocolate – chopped into small chunks
DIRECTIONS:
1. Preheat your oven to 170°C, then grease and line the bottom of a brownie tin (I used a 23x23cm tin).
2. Melt the butter in the microwave and allow to cool slightly.
3. In a bowl, whisk the sugar, eggs and vanilla essence together until smooth, then whisk in the butter.
4. Add the flour, cocoa and baking powder, mix until smooth, then stir in the chocolate chunks.
5. Pour the batter into the baking pan and smooth out the top before baking for ±28-30 minutes, make sure you don’t overbake them, you want them to be a bit gooey in the centre.
6. Once done, set them aside to cool completely.
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