Author Notes
This is a no-fail brownie recipe, with a crispy crust and fudgy middle. Tastes even better when kept in the fridge and eaten the next day. Works with any brand of dark chocolate (I use Fin Carr - costs only £0.30/100g from Lidl) This recipe has also been the reason for alot of my friends' diets to crash and burn. X —Ashvini
Ingredients
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170 grams
Unsalted Butter
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100 grams
Dark Chocolate (chopped)
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1 1/4 cups
Granulated Sugar
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3
Eggs (room temperature)
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3/4 cup
Flour
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1/4 cup
Cocoa Powder
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1/2 teaspoon
Salt
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1 teaspoon
Vanilla Essence
Directions
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Preheat oven to 180°C (400°F).
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Melt butter and dark chocolate in a saucepan over low heat.
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In a bowl, mix flour, cocoa powder, salt and sugar.
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Once chocolate and butter have melted completely, pour it into the bowl with the dry ingredients.
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Start mixing in one egg at a time, and finally add in the vanilla.
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Bake for 40 to 45 minutes (I used a 19cm x 19cm pan) until the top cracks slightly. Let cool for 5 minutes before slicing into squares.
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