It took me a long time to perfect this recipe! Even though brownies are one of those baked goods that most people can easily bake, I’ve also come across some bad ones (too dry…too cakey…too dense etc.).
Follow my recipe for easy, extra-chocolatey decadent brownies! Brownies are super versatile. You can play around with what chocolate chips you want to use…semi-sweet, extra dark, white…whatever! Or maybe you want to swirl in some peanut butter? Or M&M’s?! My recipe uses walnuts but you could substitute the walnuts with others nuts, e.g. macadamia nuts.
I find a lot of brownie recipes use a refined caster sugar. I prefer to use a dark soft brown sugar…this gives them a more ‘fudgy’ taste and make them super moist!
For a dinner party, I like to serve them with fresh crème Chantilly and raspberries!
Ingredients; 115g dark chocolate (I like to use a good-quality chocolate that’s 75% or above)
225g unsalted butter
4 eggs, room temperature
2 tsp vanilla extract
2 cups soft dark brown sugar
1 cup plain flour
½ tsp salt
½ teaspoon baking powder
1 cup chopped walnuts
1 cup chocolate chips (I like to do half milk and half dark)
Icing sugar (optional)
Grease and line a rectangular baking pan with parchment paper. Set aside.
Pre-heat your oven to 165°c.
Using a large heat-proof bowl, melt the chocolate and butter together over a pan of simmering water. Remove from the heat and add the sugar. Allow to cool slightly.
Using either a stand mixer or hand-held mixer, whisk the eggs and vanilla together until light and pale in colour. Gradually add to the cooled chocolate mix. Fold in the rest of the dry ingredients.
Pour the batter into the prepared baking pan and bake until a toothpick inserted in the centre comes out clean, about 20 – 25 minutes.
When the brownies are cool, cut into squares and dust with icing sugar.