Chocolate brownie is a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. It is a cross between a cake and a soft cookie in texture and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include nuts, chocolate chips, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.
Brownies are typically eaten by hand, often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream, or sprinkled with powdered sugar. Common lunchbox treats, they are also popular in restaurants. Source .
250g milk chocolate, broken into chunks
250g pack salted butter
360g soft light brown sugar
4 large eggs
40g cocoa powder
100g dark chocolate, chunks
140g plain flour
pinch of salt
Makes 20 small brownie bars to consume within 3 days.
Pre-heat your oven to 180-190C.
Melt the chocolate, sugar and butter all together in a pot. Stir often as it can easily burn.
Remove from the heat and leave to cool. Add eggs one at a time into the melted chocolate mixture.
Sieve over dry ingredients and mix well.
Pour mixture into 20x30cm baking tray lined with baking parchment.
Bake for 25 minutes or more according to your liking.
There you have it! Absolutely glorious! Serve with vanilla ice cream or single cream.