Death by chocolate brownies

Death by chocolate brownies

All brown sugar brownie recipe combined with a shorter baking time makes these brownies more fudge like and gooey. I like to add chocolate chips so they live up to their name, however this is optional. Make sure you use good quality choc chips and if not easily available then rather chop up a nice dark chocolate slab.

Serve at room temperature – best eaten the day after making to let the flavours settle. They will keep for about five days.

Makes 16 slices|Baking time 20 minutes| Quick & Easy

Utensils required: Saucepan|Measuring cups & spoons OR scale|Wooden spoon|20 cm square tin

100 grams dark chocolate (50%-70% cocoa solids)
175 grams unsalted butter
1 1/4 cups (275 grams) soft light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup (25 grams) cocoa powder
1/2 cup (75 grams) flour
100 grams dark chocolate chips – optional

  1. Preheat oven to 180 degrees C
  2. Grease and line a 20 cm square tin
  3. Melt chocolate and butter over low heat in a saucepan large enough to mix the rest of the ingredients – remove from heat and cool slightly
  4. Add sugar and mix until combined with a wooden spoon
  5. Beat eggs together with a fork and then add to chocolate and mix until just combined
  6. Add vanilla and then flour and cocoa powder and mix until combined
  7. Fold in chocolate chips and bake for 20 minutes
  8. Cool in tin before slicing into squares