Chocolate brownies recipes
Our top 3 of 20 Chocolate brownies recipes
by Julie Ann RobertsViewed 1652 times
- Heat oven to 180 degrees C.
- Line 10 x 8 inch baking tray with silicone paper.
- Melt margarine and sugar in jug or bowl in microwave.
- Add other ingredients and stir until well mixed.
- Pour into tin and level surface.
- Bake in middle of oven until set but not too firm.
- Remove from tin and cool on rack.
- Cut into bars or squares.
- 4 oz Margarine
- 10 oz Brown sugar
- 2 oz Cocoa powder
- 6 oz Flour
- 1½ tsp Baking Powder
- 2 Eggs beaten
- Few drops Vanilla extract
by tableforfourViewed 2932 times
- 1. Preheat the oven to 180 C/Gas 4 (if using a fan assisted oven adjust the temperature accordingly.
- 2. Grease and line a 18cm square tin.
- 3. Pop the chopped hocolate and butter into a heat proof bowl and set over a pan of very gently simmering water to melt.
- 4. Carefully remove the bowl from the heat and leave to cool.
- 5. Lightly beat the eggs and egg yolk with 2 tablespoons of cold water.
- 6. Stir the Light at Heart White into the chocolate, followed by the egg mixture.
- 7. Sift in the flour and baking powder and gently fold together using a large metal spoon.
- 8. Pour into the tin and bake for 20 to 30 minutes.
- 9. Leave to cool in the tin and then turn out on to a chopping board.
- 10. Cut into 16 squares.
It is not a good idea to melt the chocolate in the microwave as the chocolate can easily overheat. When baking the brownies check after 20 minutes, if you overcook them the brownies may be a little too dry. If you want a less rich brownie, use dark Belgian cooking chocolate with 50% cocoa solids instead.
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- 200g dark cooks chocolate, 72% cocoa solids, chopped into chunks
- 150g butter, cubbed
- 3 medium free range eggs ad 1 egg yolk
- 2tbsp cold water
- 125g Tate & Lyle Light at Heart - White
- 85g Self-raising flour
- 1tsp Baking Powder
by ChristinaViewed 3449 times
- 1. Preheat the oven (unless it's a fan oven) to 180°C (350°F/Gas 4). Grease and line the base of a 20cm x 15cm (8" x 6") baking tin with non-stick baking parchment.
- 2. Break the chocolate into small pieces and put them in a bowl, add butter and melt over a bowl of simmering water. Occasionally, stir.
- 3. Remove the bowl and let the chocolate cool slightly. Meanwhile, put the flour, baking powder and cocoa powder into a different bowl.
- 4. In another bowl, beat the eggs, then add the sugar and maple syrup.
- 5. Fold the chocolate mixture into the egg mixture. Next, fold in the flour mixture (and, if you're using them, nuts). No flour should be visible.
- 6. Spoon the mixture into the tin and smooth with a palette knife. If you are using a fan oven, heat it to 150°C. Bake for 25 - 35 minutes. Don´t overcook!
- 7. Allow your brownies to cool in the tin. Cut into squares.
- 8. Share, eat and enjoy!
True brownies are firm on the outside, bit nice and gooey on the inside!
- 90g (3oz) Dark Chocolate
- 150g (5oz) Butter
- 125g (4oz) Plain Flour (sieved)
- 15g (½oz) Cocoa Powder
- ½ Teaspoon Baking Powder
- 300g (10oz) Brown Sugar
- 2 Medium Eggs
- 100g (3 ½oz) Pecan Nuts (chopped) - optional
- 1 Teaspoon Maple Syrup
Triple Chocolate Brownies
by Kitchen KittyViewed 630 times
- 1. Pre-heat the oven to gas 4/180c/350f. Grease and line a brownie pan or deep baking tray.
- 2. Put plain chocolate and butter in a large bowl over simmering pan of water and melt togther. Remove when fully melted and mixed. Set aside to cool slightly.
- 3. Stir in sugar. Add eggs and vanilla. Fold in sieved flour and baking powder, nuts and other chocolates.
- 4. Pour mix into baking pan / tray. Bake for 25 minutes or until the centre is firm put still moist.
- 275g Plain Chocolate
- 275g unsalted butter
- 85g pecan nuts.chopped
- 85g Milk Chocolate in large chunks
- 85g White Chocolate in large chunks
- 175g plain flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 1 tsp vanilla bean paste or seeds of 1 vanilla pod
- 325g caster sugar