Brown Sugar Chocolate Brownies

    Brown Sugar Chocolate Brownies


    26 people made this

    Brown sugar, 70% chocolate and cocoa powder make these chocolate brownies very chocolate and very rich. These continue to cook after they've been removed from the oven so let them cool before cutting.

    Serves: 12 

    • 300g soft brown sugar
    • 260g butter
    • 250g chocolate (70 per cent cocoa solids)
    • 3 large eggs plus 1 extra egg yolk
    • 60g flour
    • 60g finest quality cocoa powder
    • ½ tsp baking powder
    • A 23x23cm, preferably non-stick, or a small roasting tin

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water -or melt in the microwave.) As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into the size of small stones.
    3. Beat the sugar and butter using electric beaters for several minutes until white and fluffy.
    4. Break the eggs into a small bowl and beat them lightly with a fork. In another bowl, sift together the flour, cocoa and baking powder and mix in a pinch of salt.
    5. Add the beaten egg to the butter/sugar mix a little at a time beating well between additions.
    6. Mix in the melted and the chopped chocolate with a large metal spoon.
    7. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes.
    8. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a little wet, don't worry.

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