Brownies were one of the first things Charlotte Ree made as a home baker and they’ve become a personal fav, because… CHOCOLATE!
By Charlotte Ree
Chocolate on chocolate? Yes please! The edge pieces from the brownie tin are always my favs because of that added crunch.
Tip: Make these chocolate brownies in a regular 12-hole muffin tin so they’re crunchy all around and gooey and moist in the middle.
350 g caster sugar
80 g Dutch-processed cocoa powder, sifted, plus extra for dusting (optional)
150 g plain flour, sifted
1 teaspoon baking powder, sifted
3 large eggs, at room temperature
200 g unsalted butter, melted and cooled
2 teaspoons vanilla extract
125 g dark cooking chocolate (70% cocoa), roughly chopped
ice cream, to serve (optional)
icing sugar, for dusting (optional)
- Preheat the oven to 160°C. Butter or spray and line a 20 cm square 5 cm deep baking tin with baking paper.
- Mix the sugar, cocoa powder, flour and baking powder in a large bowl. Add the eggs, butter and vanilla and whisk by hand until combined, then stir in the chocolate.
- Pour the batter into the prepared tin and bake for 40 minutes.
- Leave to cool slightly in the tin, then turn out onto a wire rack. Cut into nine pieces.
- You could serve these chocolate brownies warm in the tin with a generous dollop of ice cream or simply dust with cocoa powder or icing sugar. Store leftovers in an airtight container at room temperature for up to 2 days.
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