I’m often asked to provide traybakes for church and community events, usually when I have a million other things to do so I need something that’s quick and easy. This chocolate brownies recipe is truly the easiest thing in the world as it takes very little time to make a tray which should give you 24 or 25 brownies. Everyone loves them and, no matter how many I make they always disappear in seconds!
This chocolate brownies recipe never fails, it’s virtually impossible to get wrong and is always delicious. Use good quality ingredients – proper block butter and a chocolate you’d like to eat. You can use all plain chocolate for a more intense flavour, or I find that half and half milk and plain chocolate gives a rich flavour and good balance of sweetness. The chocolate brownies keep well for about a week in an airtight container, however the last batch I made disappeared in just over a day!
You simply melt the chocolate and butter together, then whisk the eggs and sugar together in a separate bowl until combined.
Add the melted chocolate and butter, flour and cocoa powder to the whisked eggs and sugar, mix thoroughly then spread into the tin and bake.
You can make these in a food mixer but it isn’t necessary – they don’t need a lot of whisking and are easy to do by hand. My family prefer them when they are made by hand as they are softer and squidgier (is that even a word) when there is less air incorporated in the mixing.
You might also like to try my Caramel Blondies recipe – no chocolate but they are soft and delicious with a rich caramel flavour.
Chocolate Brownies
Equipment
- 1 18 cm x 28 cm rectangular traybake tin or 9"/22cm square tin, at least 5cm deep
Ingredients
- 170 g butter
- 225 g chocolate you can use all plain chocolate or half milk and half plain
- 4 large eggs
- 400 g light brown soft sugar
- 160 g plain flour
- 15 g cocoa powder
Instructions
- Grease and line your tin with non stick baking paper. Preheat the oven to 140C(fan).
- Place the butter and chocolate in a microwaveable bowl and heat in the microwave on full power for 30 second intervals, stirring well and repeat until everything is completely melted. If the mixture feels warm set aside to cool to room temperature.
- Place the sugar in a mixing bowl and add the eggs. Whisk lightly until combined then add the melted chocolate/butter, flour and cocoa powder. Whisk again to mix thoroughly, you should have a smooth, evenly coloured mixture.
- Spread this mixture evenly in the prepared tin, place in the oven and bake for 1 hour.
- Remove from the oven and allow to cool completely before cutting into squares.