Rich, fudgy and chocolatey, especially when under baked, this treat tastes even better the next day, so it’s best to try and make them a day ahead. When cooked longer, the texture of the brownie resembles more of a cake. These brownies will stay fresh in an airtight container for up to a week! Serve warmed with vanilla ice-cream for the ultimate indulgent dessert.
Prep: 25 mins
Cook: 35 mins
Servings: 16 – 20 squares
Ingredients:
1 cup of water
115g salted or unsalted butter, cubed
230 g semi-sweet coarsly chopped good quality chocolate
100g caster sugar¹
50g light brown sugar
3 large eggs
1 tsp vanilla extract or essence
80 g flour, sifted
10 g cocoa powder, sifted
A pinch of salt
½ a cup of chocolate chips
Method:
Preheat oven to 180˚. Line a 22cm square or round baking pan with parchment paper, including the sides.
In a medium saucepan bring the water to a simmer. Place the butter and chocolate into a medium bowl that fits snuggly over the saucepan. Make sure the bowl does not touch the water. Melt the butter and chocolate, stirring constantly until almost completely melted and turn off the heat. This can also be done in the microwave in a microwave-safe bowl². Allow to melt entirely then cool for 10 minutes.
Whisk in the sugars then add the eggs one at a time until just combined. Make sure that the mixture is not hot to the touch before adding the eggs so as not to scramble to eggs. Mix in the vanilla. Gently fold in the flour, cocoa powder, and salt. Do not overmix. Fold in the chocolate chips until evenly mixed.
Spread the batter into the prepared baking pan. Bake for 35 minutes, until a toothpick inserted comes out with some moist crumbs and the batter starts to keep its shape. Allow the brownies to cool completely before removing from pan or cutting. Cut into neat squares and serve.
-Enjoy!
Notes:
¹Caster sugar can be substituted for the same amount of xylitol, monk fruit or stevia plant sweetener for a lower calorie brownie.
²Melt in a medium microwave-safe bowl for 20 second increments, stirring after each time and reducing microwave time by 5 seconds. If still not melted, continue to melt and mix for 5 second intervals until completely melted.