best ever brownies

An easy chocolate brownie recipe using real chocolate and rich cocoa powder. Moist and fudgy with just the right gooey centre and a beautiful flakey crust. 

Easy Chocolate Brownies

250 g (8 oz) dark chocolate (bittersweet chocolate, 68%

300 g (1 1/3 cup) caster sugar (superfine sugar)

250 g (2 sticks plus 2 tablespoons) butter, softened

60 g (1/3 cup plus 2 tablespoons) plain flour (all-purpose flour)

cocoa powder

baking powder

salt

eggs

Preheat the oven to 180°C (350°F) (without fan).

Line a 23 cm (9 inch) square baking tin with baking paper.

Melt 200 g (7 oz) of the chocolate in a bain-marie and set aside to cool slightly.

Chop the remaining chocolate into small chunks.

Beat the sugar and butter together until it is pale and fluffy. I like to do this with an electric stand mixer.

Sift the flour, cocoa powder, baking powder and salt into a medium bowl.

Add the eggs one at a time, together with a tablespoon of the dry ingredients.

Fold in the remaining dry ingredients and the chopped chocolate pieces.

Pour the mixture into the baking tin and smooth out the batter with an off-set spatula.

Bake for about 30 to 35 minutes. A skewer inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

Leave the cake to cool on a wire rack before slicing.

Great recipe. Absolutely love this method.  Looks so good. I want to try it.

I made these brownies to take to work and they disappeared in seconds! Next time I will make two batches. I used Lindt 70% dark chocolate which was not cheap but the brownies were rich and moist, just perfect. Thanks for the recipe.

My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!

Gemma's Best Ever Brownie Recipe

(8 ounces 225 grams) butter, melted and cooled

vegetable oil ((coconut

eggs (, room temperature)

vanilla extract

(5 ounces 142 grams) all purpose flour

(4 ounces 115 grams) good quality, unsweetened cocoa powder

chocolate chocolate chips

Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside.&nbsp;

In a large bowl combine melted butter, oil and both sugars.

Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.

Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.

Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.

Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.

Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

https://www.youtube.com/watch?v=6bLAIYHOLwA

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Hi Bold Bakers! Your new Best-Ever Brownies recipe is finally here! Enjoy the most-fudgy, chocolaty brownie you’ve ever had with my Best-Ever recipe. So let’s get baking!

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday & Monday!

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Gemma's Bigger Bolder Baking Ep 185

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