Soft and gooey with delicious chocolate chunks and a shiny top, these brownies are impossible to stop eating.
Prep Time: 15 mins
Cook Time: 15-18 mins
Total Time: 30 mins
Yield Quantity: 9- 12 brownies
Special Equipment: electric hand mixer or stand mixer and square baking tin.
100g salted butter
50g cocoa powder
50g dark chocolate 70% cocoa solids minimum, roughly chopped
225g soft light brown sugar
2 large eggs
80g plain flour
100g milk chocolate chunks
Preheat the oven to 180°C and line a 20cm/8” square tin with baking parchment.
Melt the butter and cocoa powder in a pan over a low heat.
Once fully melted, add the chocolate and stir until melted, remove from the heat and allow to cool.
With an electric mixer, whisk the eggs and brown sugar together for 1-2 minutes, until they have increased in volume and are paler in colour.
Add the melted chocolate mix into the eggs and sugar and mix on medium- low speed until combined.
Add the flour and mix by hand until just incorporated.
Add the chocolate chunks.
Bake at 180°C for 15-18 minutes, you want to take them out when a skewer comes out with wet crumbs attached, but not liquid batter.
Leave to cool in the tin, before lifting out using the baking paper and cut into squares.
Try not to over-bake otherwise the brownies will be dry and cakey.