My recipe for dark chocolate brownies has been perfected after many fails. The first time I made brownies, they turned out fluffy & cake-like. I’ve tried different quantities of chocolate & ingredients to develop this most delicious, fudgy recipe.
This is one of those recipes where everything has to be exact to work. Thankfully it adapts perfectly with gluten-free flour. Follow my tips & your brownies will turn out gorgeous.
Ingredients:
200g Dark Cooking Chocolate – go for a nice quality chocolate, it makes a huge difference.
50g Cadbury’s Milk Chocolate
100g Salted Butter, very soft
250g Caster Sugar
4 Large Eggs
60g Plain Flour -or- Gluten Free Flour
60g Cocoa Powder
9″ x 9 ” Tin lined with baking paper.
Method for Making Dark Chocolate Brownies:
1. Heat fan oven to 180c.
2. Get your ingredients ready to roll:
Place the butter & sugar in a mixing bowl (blue bowl below).
Melt the dark & milk chocolate
Have your eggs handy.
Sift the flour, cocoa & salt into a bowl & mix them together (glass bowl below).
3. Beat the sugar & butter until it’s fluffy.
4. Add the eggs, one at a time & beat well after each.
5. Spoon the melted chocolate into the egg / sugar / butter mix & mix thoroughly. I use a mixer up to & including this step.
6. Gently stir in the flour / cocoa / salt mix by hand. Combine it well but don’t over stir it.
7. Spoon the mix into the tin & spread it out evenly.
8. Cook for 25 minutes. Check the brownies with a cocktail stick, the stick should come out a bit chocolatey but not too wet.
9. Cool in the tin for an hour, then remove the brownies to a cooling rack Wait for them to fully cool, then cut & enjoy!
The brownies store well in an airtight container for up to 3 days (if they aren’t devoured before that).
Santa enjoyed the yummy brownie we left out for him, you can see his plate here. Have you made dark chocolate brownies before? x
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