Ingredients
For the Brownies
- 150 g dark chocolate (50-60%) Use good quality chocolate for best flavor.
- 120 g butter
- 160 g white sugar See notes.
- 75 g brown sugar
- 3 large eggs They should be at room temperature.
- 1.5 tsp vanilla extract
- 90 g flour Ensure not to overmix.
- 30 g cocoa powder
- 1 tsp salt
- 50 g walnuts Optional; chop and fold into batter if using.
Method
Preparation
- Preheat your oven to 170°C (160°C with fan) and line the baking pan with parchment paper, optionally using non-stick spray to help it stick.
- Chop the chocolate and butter into small pieces and place them in a heatproof bowl.
- Melt the chocolate and butter together using a double boiler or microwave, stirring until smooth. Let sit after melting.
- In a medium-large bowl, beat the eggs, white sugar, and brown sugar using an electric whisk for about 5 minutes until lightened in color and thickened.
- Gently fold the warm chocolate and butter mixture into the egg mixture, being careful not to cook the eggs.
- Sift the flour, cocoa powder, and salt into the bowl, and mix gently with a spatula until just combined.
- If using, chop the walnuts and fold them into the batter carefully.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
Baking
- Bake in the middle of the oven for about 30 minutes. Check with a toothpick for doneness.
- For a gooier texture, bake for 25 minutes. For more solid brownies, aim for 35-40 minutes.
- Let the brownies cool for at least two hours before cutting.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 18g
Notes
Serve plain or with vanilla ice cream, dusted with powdered sugar, or drizzled with chocolate sauce. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
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