Easy brownie

Ingredients

• 250 gdark chocolate couverture
• 200 gsoft butter or margarine
• 125 gsugar
• 1 packetbourbon vanilla sugar
• 1 pinchsalt
• 3medium eggs
• 75 gplain flour
• 1 level teaspoonbaking powder
• 50 gcocoa powder

Instructions

1. 1

   Prepare the chocolate

   Roughly chop the couverture and melt it in a bain-marie according to the packet instructions. Line a baking dish with baking paper and preheat the oven; the recipe does not specify an oven temperature.

2. 2

   Mix the batter

   Beat the butter or margarine in a mixing bowl with an electric mixer fitted with beaters until smooth. Gradually beat in the sugar, vanilla sugar and salt until combined. Add the eggs one at a time, beating each for about ½ minute on the highest setting. Mix in the melted chocolate. Combine the flour, baking powder and cocoa, then stir them into the mixture. Spread the brownie batter in the prepared dish and place it on a rack in the oven; the recipe does not give a baking time or temperature.

3. 3

   Cool the brownies

   Leave the brownie to cool in the dish on a wire rack.

What are brownies?

Brownies are a chocolate bake associated with the United States, often cut into small squares and served as a traybake. This version combines melted dark chocolate with cocoa for a pronounced chocolate flavour.

The recipe uses both butter and eggs for richness, while a relatively small amount of flour helps keep the texture moist rather than cake-like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 157 calories, 3g protein, 17g carbs, 10g fat.

The chocolate, butter and eggs contribute much of the fat, while the sugar and flour provide most of the carbohydrates; the eggs and chocolate also contribute some protein. Balance a square with fresh fruit or serve it after a meal with vegetables and a protein-rich main.

Choosing the chocolate

Dark couverture: this is the main chocolate component, so its flavour shapes the finished bake. Chop it into similar-sized pieces so it melts more evenly.

Cocoa powder: mixing it with the flour and baking powder before adding it helps distribute it through the batter and reduces dry pockets.

Making the batter

Creamed butter: beating the softened butter or margarine with the sugars and salt helps form a smooth base. Add the eggs individually, giving each about ½ minute on the highest mixer setting as specified.

Melted chocolate: stir it into the egg mixture before adding the dry ingredients. Fold or mix the flour mixture in just until incorporated, rather than continuing to beat it for a long time.

Baking and doneness

The supplied method does not state an oven temperature or baking duration, so follow the temperature and timing on the original recipe page if available. The stated total time is 50 minutes, but it does not clarify how that time is divided.

For a moist result, avoid leaving the brownies in the oven longer than the recipe calls for. Cool them in the dish on a wire rack before cutting.

Cooling and cutting

In the tin: the recipe specifically calls for cooling the brownie in its dish. This gives the bake time to settle before you portion it.

Clean squares: once fully cool, use a sharp knife and wipe it between cuts for neater edges. The recipe yields 25 servings.

Serving ideas

Serve a square on its own with tea or coffee, or pair it with berries for a fresh contrast to the chocolate. A spoonful of yoghurt or a small scoop of ice cream also works if you want a dessert-style serving.

Because the brownies are rich, cutting them into the stated 25 portions makes them easy to share.

Recipe notes & tips

• Use a heatproof bowl over gently simmering water to melt the chocolate without letting the bowl touch the water.
• Let the melted chocolate cool briefly before mixing it into the egg mixture.
• Measure the flour and cocoa accurately to keep the batter proportionate.
• Line the baking dish with baking paper so the brownie is easier to lift out after cooling.
• Check the original recipe for its oven temperature and baking duration, which are not included in the supplied method.
• Wait until the brownie has cooled before cutting it into portions.

Variations

• Add walnuts: fold chopped walnuts into the batter for a crunchy contrast.
• Add chocolate pieces: stir extra chopped dark chocolate through the batter for pockets of melted chocolate.
• Add orange: mix finely grated orange zest into the batter for a citrus note.
• Add raspberries: scatter a few raspberries over the batter before baking for a tart contrast.
• Add espresso: stir a little strong espresso into the melted chocolate to deepen its roasted flavour.

Common mistakes to avoid

• Overheating the chocolate: it can scorch; melt it gently over simmering water and follow the packet instructions.
• Adding eggs all at once: this can make the mixture harder to combine smoothly; beat them in one at a time.
• Leaving flour pockets: mix the dry ingredients together first, then incorporate them evenly into the batter.
• Guessing the oven settings: the supplied method omits the temperature and baking time; check the original recipe details before baking.
• Cutting while warm: the brownie may crumble; let it cool in the dish on a wire rack first.

How to store

Keep the cooled brownies in an airtight container at room temperature and eat within 3 days. If they firm up, warm an individual piece briefly before serving.

Frequently asked questions