Chocolate Brownies

Chocolate Brownies

Posted on August 10, 2019

These chocolate fudgy one bowl brownies are one of my favourite desserts. They are very chocolatey and they are what I need when I think of chocolate. I love eating them for breakfast with the morning coffee, as a snack and at the afternoon with tea or coffee and of course they are the best at the mid-night cravings for something sweet. As dessert I love to serve them warm with a scoop of vanilla ice cream and my homemade cherry soup!

These brownies are usually my solution for a quick dessert, since they are quick to make and their ingredients are always in my kitchen. Cool with these brownies is that they freeze (once baked) very well and you can have at any time frozen, ready to consume cold, chewy and super delicious brownies!

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This recipe uses only one bowl and anyone can make them. As always the sugar is reduced in this recipe and that leads to more cakey rather than chewy texture but with full chocolatey flavor. Some times I like to bake these brownies 5' less than the baking time and they get a more chocolate soufflé texture, that makes them extremely indulgent.

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Start by adding the chocolate and the butter in a heat proof bowl. Place the bowl over a saucepan of simmering water and melt the chocolate and the butter, while stirring with a rubber spatula occasionally. Once melted, smooth and shiny remove from heat and let it cool for a minute or two.

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In the melted chocolate-butter mixture add the cocoa powder, the sugar and the vanilla extract and whisk until they are well combined.

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Once the cocoa and sugar are combined add the eggs one at time, making sure to whisk well after each addition.

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In a separate bowl combine the flour with the salt. Sift the flour in the chocolate mixture and gently fold it in using a rubber spatula. Mix only until combined and make sure not to over mix the batter, otherwise you will end up with tough brownies.

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Finally fold in gently the chocolate chips with the rubber spatula. Transfer the brownie batter into a pre-lined (sprayed with non-stick spray or buttered) baking square pan 20cm (8 inch) and smooth the top using a spatula. You can also tap once or twice the pan on the working surface to flatten the batter of the brownies before baking.

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Bake the brownies in a pre-heated oven at 180°C (350°F) fan forced for 25'-30'. The less you bake the brownies the more fudgier and moist will become. Higher baking time leads to more cakey and drier brownies. You can do the test with the toothpick, and the brownies are ready when the toothpick comes out clean or almost clean. Once the brownies have been baked let them cool in the pan for 5' and then remove from the pan and let cool completely on a wire rack.

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Serve warm, in room temperature or even chilled. Store the brownies in an airtight container at room temperature for a couple of days or in the refrigerator for a week. If you want you can also freeze the brownies. Once the brownies are at room temperature, cut them in pieces and wrap each piece with a plastic wrap. Freeze each wrapped brownie in the freezer till up 2 months. When you are in the mood for brownies, just pop a brownie out of the freezer and consume it directly frozen or leave it to get room temperature. The frozen brownie is very chewy, cold (but not hard) and very delicious! Give them a try and let me know about the results and your opinion!

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Chocolate Brownies

Chocolate Brownies

5 from 5 votes

15'

Preparation Time


25' - 30'

Cooking Time


16 brownies

Servings

Ingredients

  • 225 gr dark chocolate, cut in pieces

  • 170 gr unsalted butter, cut in large pieces

  • 22 gr cocoa powder

  • 230 gr granulated white sugar

  • 1.5 tsp pure vanilla extract

  • 4 eggs, at room temperature

  • 145 gr all-purpose flour

  • 1/4 tsp salt

  • 150 gr dark chocolate chips

Instructions

  • Pre-heat the oven at 180°C (350°F) fan forced and place a wire rack in the middle. Prepare a square pan 20cm (8 inch) with parchment paper, butter it or spray it with non-stick spray.

  • In a heat proof bowl add the chocolate and the butter. Place the bowl over a saucepan of simmering water and melt the chocolate and the butter, while stirring with a rubber spatula occasionally. Once melted, smooth and shiny remove from heat and let it cool for a minute or two.

  • In the melted chocolate-butter mixture add the cocoa powder, the sugar and the vanilla extract and whisk until they are well combined.

  • Add the eggs one at time, making sure to whisk well after each addition.

  • In a separate bowl combine the flour with the salt. Sift the flour in the chocolate mixture and gently fold it in using a rubber spatula. Mix only until combined and make sure not to over mix the batter, otherwise you will end up with tough brownies.

  • Finally fold in gently the chocolate chips and any nuts (if using) with a rubber spatula.

  • Pour the brownies mixture into the prepared pan and flatten it using an offset spatula. You may tap the pan on a flat surface once or two.

  • Bake the brownies for 25'-30' or until a toothpick inserted in the center comes out clean.

  • Let them cool in the pan for 5' and then remove from the pan with the parchment paper and let cool completely on a wire rack. If you have buttered or sprayed the pan let the brownies cool in the pan for 30' before removing from the pan (by turning it around) and then let them cool completely on a wire rack.

  • Serve warm or at room temperature or even chilled. Transfer the brownies in an airtight container and store them at room temperature for 2 days or in the refrigerator for a week These brownies freeze very well, wrap each piece with plastic wrap and store for up 2 months.

    Notes

  • The less you bake the brownies the fudgier they will become and they will have a more like chocolate a soufflé. The more you bake them the more cakey texture they get. It depends on your taste.

  • These brownies freeze very well. Once the brownies baked and cooled, cut them in pieces. Wrap each brownie with plastic wrap and store them in the freezer up to 2 months. When you want to consume pop out a brownie from the freezer, unwrap it and consume directly for a cold very chewy brownie or let it come to room temperature.

1 Comment

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Kika ∙ 5 months ago

Delicious! I made it yesterday and they all asked for the recipe! Tasty, easy and ready so fast!!! Thank You, Elina:


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