If you’re looking for the easiest and best brownie recipe, I have your back. Today I’m showing you how to make a batch of basic brownies.
Brownies are a baking essential, there’s no doubt about that but finding a recipe that works perfectly each time is another issue. I have been baking for years now and even I had a hard time finding a recipe that worked out for me.
I use this recipe and my other brownie recipe, both work really well but yield different end results. For example, this recipe provides a lighter but not cake texture, whereas my other brownies are denser and fudgier. I like both recipes as he brownies taste good either way.
This is the perfect looking brownie for its crispy/lighter coloured top and a gooey centre, I used a mixture of chocolates to finish off what I had open in my storage.
Anyway, let’s get started, shall we?
200g Milk chocolate.
100g Plain flour.
50g Cocoa powder.
300g Granulated sugar.
100g Chocolate chips/chunks (I used a mixture of white, milk and dark chocolate).
Before you get into the recipe, you’ll want to do some prep work first. Strat by preheating your oven to 180˚c/350˚f, place a saucepan with some water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.
To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter and milk chocolate. Place on the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until its smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.
Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder (dry ingredients may have a tendency to have clumps in). Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.
Into a large mixing bowl, place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.
Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.
Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients have been incorporated. Try your best not to over-mix at this stage.
You can then go ahead and add in the chocolate and fold it in, just until its fairly distributed throughout the batter.
Pour directly into your line cake tin and bake in your preheated oven. Bake for 20-25 minutes or when the edges look more baked – the middle shouldn’t wobble when shook.
Once they are baked, remove from the oven and cool in the tin until they are cool. To make them even better, place in the fridge to make it easier to cut and improve the texture.
Now they are cooled and ready, cut up into 8 generously sized portions or 16 smaller bitesize pieces.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.