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About the Recipe
Brownies are a staple and everyone needs at least one brownie recipe to turn to when the time calls for it!
Enjoy this treat with your family and friends!
Recipe adapted from Katharine Hepburn's Brownies recipe by The New York Times.
Ingredients
115g unsalted butter
50g cocoa powder
1/2 tsp vanilla extract
2 medium eggs (room temperature)
200g caster sugar
30g all purpose flour
Pinch of salt
100g bittersweet chocolate chunks (or any chocolate or nut of your preference)
Equipment
1 medium pot/saucepan
1 large bowl
1 medium bowl
1 small bowl
Whisk
Spatula
20cm x 20cm pan or baking dish (or something similar in size)
Preparation
Step 1
Preheat the oven to 160ºC (fan).
Step 2
Measure out the cocoa powder in a small bowl or cup. Measure out the butter in a medium pot. If your eggs are not at room temperature, you may want to place them in a bowl with lukewarm water (refer to the tip in step 6 for an explanation).
Step 3
Heat your butter on medium-high heat until the butter becomes amber brown in colour. This usually takes about 5 minutes. Make sure not to burn the butter!
Tip: melt the butter over high heat until it start to bubble and then switch to a lower heat setting. Mixing the butter using a whisk will also prevent it from getting too hot and burning!
Step 4
Take the brown butter off the heat and immediately add in the cocoa powder. Mix thoroughly until no chunks remain.
Step 5
Add in the vanilla extract and mix. Pour the mixture into a large bowl and set aside to cool.
Tip: use a spatula to remove all the chocolatey goodness from the pan into the bowl!
Step 6
In a medium bowl, mix the eggs and sugar together and whisk vigorously until it becomes thick and turns a pale yellow in colour. The sugar should have also dissolved.
Note: you can either whisk by hand or using a hand mixer. Either work!
Tip: if your eggs are not room temperature yet, you can place them in a bowl filled with lukewarm water for a few minutes. I usually do this in the beginning so they are ready by the time I reach this step!
Step 7
Add about 1/3 of the chocolate mixture to the eggs and whisk the chocolate egg mixture together.
This step "tempers" your eggs and decreases the likelihood of them scrambling from the too hot chocolate mixture.
Step 8
Add the chocolate egg mixture into the rest of the chocolate mixture and whisk.
Step 9
Mix the flour and salt together in a small bowl.
Step 10
Add the flour and salt to the chocolate mixture until just incorporated.
Step 11
Break the chocolate into small pieces and fold them into the chocolate mixture using a spatula.
Note: you can substitute nuts or anything else instead of chocolate. Or if you want to skip this step completely that is absolutely fine!
Step 12
Pour the brownie batter into a baking dish and bake for 30-32 minutes.
Note: when they come out of the oven, they should not be jiggly. It is okay if they are still a bit gooey in the middle however as they will continue to cook out of the oven!
Step 13
Cool for at least 15 minutes.
Note: if you use chocolate chunks in step 11, your brownies may fall apart as they will have lots of melted chocolate in the middle! Don't worry however as the longer they are left to cool, the more time they have to harden.
Step 14
Serve and enjoy!
Meal Prep Factor
Can I keep the brownies overnight?
YES! You can but make sure you store them in an air-tight container and eat them within 3 days.
How I Like It
My favourite foods to serve with brownies:
1) Ice cream
2) On it's own!
3) Fruits
What do you like to eat with brownies?
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