Desserts
American
AmericanChocolate Brownies
Fudgy chocolate brownies — from a reliable cocoa traybake to a dark-chocolate, brown-butter and sea-salt version.
Vegetarian
Ultimate version
Brown butter, 70% chocolate, a double-chocolate hit and flaky sea salt.
Per serving£0.84
Total cost£7.60
Time51 min
Ingredients for 9
- Batter
- 140 g butter , for browning
- 200 g dark chocolate (70%) , chopped
- 150 g light brown sugar
- 80 g caster sugar
- 3 eggs , plus 1 yolk
- 90 g plain flour
- 25 g cocoa powder , sifted
- 80 g dark chocolate chunks , to fold through
- To finish
- flaky sea salt , to finish
Method
- Brown the butter in a pan until it smells nutty and the milk solids turn golden, then pour over the chopped 70% chocolate and stir to melt.
- Heat the oven to 175°C and line a 20cm square tin.
- Whisk the eggs, extra yolk and both sugars for 4 minutes until thick and mousse-like.
- Fold in the chocolate-butter, then the sifted flour and cocoa, and finally the chocolate chunks.
- Bake for 26 minutes until the edges are set and the middle has a gentle wobble.
- Scatter with flaky salt and cool completely before cutting into 9 clean squares.
Equipment
- 20cm square tin
- saucepan
- stand or hand mixer
The three ways, side by side
Budget
Store-cupboard cocoa brownies — one bowl, no chopping chocolate.
Better
Melted dark chocolate and a little espresso for a deeper, fudgier crumb.
Ultimate
Brown butter, 70% chocolate, a double-chocolate hit and flaky sea salt.
