My absolute favourite brownie recipe.
Shoutout to a family friend for this amazing recipe that I tried and fell in love with. After a couple tweaks to suit me and my family's taste buds, this recipe has become one of my go-to for any occasion. It's a super quick and easy recipe, and the results are simply to die for. Enjoy!
INGREDIENTS
Dry:
90g – all-purpose flour
3 ½ teaspoon – cocoa powder (I recommend Hershey's cocoa powder)
½ teaspoon – sea salt
1 teaspoon – baking powder
Wet:
120g – caster sugar
113g – unsalted butter
190g – semi-sweet chocolate chips (I recommend Hershey's)
1 ½ teaspoon – vanilla essence
3 – large eggs
STEPS
Preheat the oven to 175℃ / 347℉.
Butter a 8 x 8 pan and line with a baking sheet.
In a microwavable safe bowl, melt butter and chocolate in the microwave for 30 sec. If the mixture is not fully melted, heat again for 20 sec. mix and put aside to cool.
Slowly whisk in the sugar and vanilla essence once the mixture is warm to the touch.
Add the eggs in one at a time, whisking into the mixture after each one.
Sift the flour and cocoa powder in a separate bowl before mixing all the dry ingredients together.
Slowly combine the wet and dry mixtures. Mix well.
Pour the batter into a pan and bake for 30 – 35 mins or when a toothpick comes out clean.
Allow the brownie to cool for a bit in the pan before taking it out.
Once you remove the brownie from the pan, let it cool on a cooling rack for a bit before cutting.
I often melt down some white and semi-sweet chocolate chips to decorate the brownies.
I would recommend finishing it within a couple of days as the brownie will dry out.
To reheat, microwave the brownies for 30 - 40 seconds max.
Enjoy it hot or cold, whatever your heart desire, with a generous scoop of ice cream!
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