Domestic Goddess: Chewy, Gooey, Chocolate-y Brownies

So this week I have another trial and error baking recipe for you! I have only baked brownies twice in my life before this, once where I followed the recipe to a T, and the second time I used a cake mix from a box.

This time however, I had been looking for the perfect brownie recipe to follow, but I just couldn’t find one. So, I took all the components that I liked from other recipes, and used them in mine. And if I do say so myself – this went swimmingly!

♥ 185g unsalted butter (I use Stork)
♥ 85g plain flour
♥ 40g cocoa powder
♥ 3 eggs (I used medium, but the original recipe calls for large)
♥ 275g caster sugar (original recipe calls for “golden” but normal worked out fine)
♥ 100g chocolate chips (these can be milk/white/dark chocolate, whatever you prefer)
♥ 50g chocolate (I used Milka as I had some left over from the buns I made)

  • So firstly, please preheat the oven at 160°C. I didn’t do this and it took much longer for the brownies to cook!
  • Next, melt 50g of butter with the 50g of chocolate, either in the microwave on the hob over a bain marie. I did it in the microwave as I could continue with the next step without the chocolate burning. It should only take about 30 seconds – 1 minute depending on your microwave.
  • Then, break the eggs into your mixing bowl and add the sugar. Whisk together until the mixture looks thick, creamy and pale like a milkshake. You’re probably better off using an electric whisk to do this, but I don’t have one and works out just fine manually.
  • Alternatively, to avoid an odd smell at this point in the recipe (which happened with mine), my chef boyfriend gave me a tip. Separate the yolk and the whites of the egg and use just the yolk of the egg in the mixture. I didn’t do this, and despite the weird smell at this point, they were so yummy! (And my eggs weren’t off or anything either)
  • Once you have whisked your eggs and sugar all up, add the cooled chocolate and butter mix and fold together. Melt the rest of the butter, let cool slightly, and add to the mixture also, folding in.
  • Sieve in flour and cocoa powder, ensuring it covers the top of the mixture evenly, then fold together.
  • Lastly, add the chocolate chips into the mixture, mix thoroughly and pour mixture into a greased tin. 

How long you cook it for depends on your tin. If you have quite a large tin with a big surface area, then it will probably take 20-25 minutes. However if you have a tin like mine that is quite deep, it may take 30-40 minutes to bake.

To check if the brownies are fully baked, poke a skewer in the middle, all the way to the bottom, and if it comes out clean (no mixture stuck) then it is ready. Chocolate can stick to the skewer but not the mixture. You will know it’s nearly ready when the mixture becomes crumby on the skewer.

Leave to cool before you attempt to remove them from the tray, or they will fall apart and you’ll be missing the bottom (they are sooooo nice warm though!!)

The results are just gorgeous and well worth the time to bake and wait! Mmmm!

Find me…
Bloglovin’: Nicole Lauren Blake
Twitter: Follow @NicoleLBlog

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