We all get cravings for something rich and chocolatey every once in a while, and whipping up a batch of these delicious brownies will definitely hit the spot!
Brownie recipes will always fall into one of two camps – cakey brownies or fudgy brownies. Both are delicious and are easy to make, but you’ll find that everyone prefers one or the other. There are a few different things that set them apart, and these differences ultimately comes down to fat-to-flour ratio, as well as the presence of a raising agent.
Cakey brownies, as the name would suggest, are similar to a good slice of chocolate cake. Due to a higher content of flour, less fat and the addition of baking powder, they have a light, airy texture.
On the other side of the fence is the fudgy brownie. This brownie variety involves a lot more chocolate and butter, which are melted together and combined with less flour to produce a gooey, melt-in-your-mouth texture.
I’m a fudgy brownie lover at heart, which is why this is one of the first ever recipes I learnt off by heart! I hope you love it as much as I do…
200g milk chocolate
100g dark chocolate
3 large eggs (room temperature)
250g caster sugar
80g self-raising flour
40g cocoa powder
1tsp vanilla bean paste
- Pre-heat your oven to 170°C (340°F) and line a 10 x 10 inch baking tin with baking parchment (aka greaseproof paper).
- Fill a medium sized saucepan about an inch full of boiling water and bring to a simmer over a low heat. Break up the chocolate, cut the butter into cubes and add to a heatproof bowl. Place the bowl on top of the saucepan, making sure it isn’t touching the water.
- While the chocolate and butter are melting, break the eggs into a separate bowl. Add the sugar and vanilla bean paste, and whisk until pale and fluffy. Pour in the melted chocolate mixture and whisk to combine.
- Sift the flour and cocoa powder into the bowl and fold together. Pour the batter into your prepared tin and smooth right to the edges. Bake for 25-30 minutes.
- Test to see if your brownies are cooked through by inserting a toothpick into the centre of the tin. If it comes out clean, your brownies are ready. If not, leave in the oven for a few more minutes, then test again. Once your brownies are done, remove the tin from the oven. Leave to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
- Cut your brownies into squares and dig in!
Have you tried this recipe? Let me know how you got on in the comments below – I’d love to hear from you!