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Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

I am somewhat of a late convert to chocolate brownie’s to be honest, I have tried a few on my travels and never thought much of them. They have always been a little dry until someone bought me one at the corporate coffee shop (Costa) while I was still in my 11 hour day 5 days a week rat race job but things are a little different now . Mm it was delicious but then looking at the price I was never going to pay that. So the quest began to bake the perfect brownie, the first one I made had caramel sauce which sounded deliciously indulgent in the middle, after a few hours in the kitchen the results were a little disappointing. It was a little fiddly to make and far to much effort.  So I scoured the web in search of a worthy Easy Chocolate Brownie Recipe.

Finally, I came across an Easy Chocolate Brownie Recipe and gave it a try, just out of the oven with a blob of ice cream, nice, the next day with a cup of coffee very very nice. The shocker is that there isn’t actually any chocolate in the recipe but it does taste chocolaty due to the cocoa poweder

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe I am somewhat of a late convert to chocolate brownie’s to be honest, I have tried a few on my travels and never thought much of… Dessert Easy Chocolate Brownie Recipe European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g (10 tablespoons) Unsalted Butter
  • 300g (1 1/4 cups) Caster Sugar (Granulated if you are in the USA)
  • 110g (3/4 cups plus 2 tbsp) Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs, straight from the fridge
  • 120g (1/2 cup) Plain (All Purpose) Flour

Instructions

Heat your oven to 160 degrees (325 Ferinheight). Place the butter, sugar, salt and cocoa powder in a medium to large heatproof bowl.

Place the bowl over a saucepan of hot water, simmering but not boiling so the bottom of the bowl is not sitting in water. Gradually stir every few minutes until the butter has melted and everything is combined. The mixture should be smooth, but slightly gritty. Set aside, off the water to cool

Line a 8 inch square tin (23 cm) with good quality baking parchment while the mixture cools a little.

Fold in the vanilla extract followed by the eggs one at a time until the mixture is smooth.

Fold in the flour until the mixture is smooth and slightly glossy

Bake for 20 to 25 minutes

Remove from the oven and dive in , I mean slice into portions

Notes

My mixture looked a little dry with only the 2 eggs (they were small) so I added a third

Will you become a convert to the no chocolate easy Chocolate brownie recipe.

I have to give credit to Rachel Phipps where I did find the original recipe here

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