Double Chocolate Brownies

Brownies really are the epitome of a melt and mix recipe. They couldn’t be easier to make and the pure joy that comes from just smelling these babies is the definition of happiness in my book, and my kids would 100% agree! These are dark chocolate on top of chocolate, with a hint of sea salt and have a perfectly fudgy centre. I love to eat mine when they’re still warm in the middle and the melted chocolate on top is still soft.  You’re welcome. Karen x

What you’ll need:

250g (1/2 pound) unsalted butter, chopped
250g (1/2 pound) dark chocolate chips, plus 1 cup extra (150g/ 8.8oz)
1 cup (220g/ 7.7oz) caster sugar
½ cup (100g/ 3.5oz) brown sugar
4 eggs
1 tbs vanilla extract
½ tsp sea salt
1/4 tsp baking powder
1 cup (160g/ 5.6oz) plain flour

What to do:

Preheat oven to 160°C (320°F) Fan.

Grease and line a 23cm (9 inch) square cake tin with baking paper.

Combine butter, 250gm (1/2 pound) chocolate, caster and brown sugar in a saucepan over low heat and stir until melted and combined. Remove from heat and whisk in the eggs until smooth and glossy. Mix in vanilla, salt, baking powder and flour until combined. Stir in half of the remaining chocolate chips. Pour brownie mixture into prepared tin.

Bake for 40 minutes. Cool slightly in the tin before lifting onto a board and cutting into squares. Melt the remaining chocolate and drizzle over the top and serve while still warm. Yum!!!

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