Saucepan@saucepan · Shared this recipeFollowSouth Western · dessertEasy Chocolate BrowniesSuper fudgy, one-bowl chocolate brownies made with melted chocolate and cocoa powder, baked in a square pan.total35 minprep10 mincook28 minservings9Original recipe on recipetineats.comKeep this recipeAdd a copy of Easy Chocolate Brownies to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients9 servingsBack to 9 servings200 g / 14 tbsp unsalted butter ), (1 3/4 US sticks1.25 cup dark chocolate chips or melts/discs ), (US: semi-sweet chocolate, Note 11 cup loosely packed brown sugar3 large eggs ), , lightly beaten (fridge cold or room temp is fine1 tsp vanilla extract0.5 cup plain flour, all-purpose flour0.25 cup cocoa powder, , siftedPinch of salt180 g / 6oz dark chocolate chips, 1 cup, OPTIONAL!, (US: semi-sweet chocolate, Note 2, or block/bar chopped into chunks )StepsClear checksTap an ingredient or step to check it off.1Step 1: Melt chocolate and butter, mix in sugar and vanilla, then eggs. Stir in flour, cocoa and salt, bake in lined 20cm/8" pan at 180°C/350°F (160°C fan) for 28 minutes. Cool before slicing.2Step 2: Preheat oven to 180°C/350°F (160°C fan-forced). Spray a 20cm/8" square tin with oil or grease with butter. Line with baking paper/parchment paper with overhang (Note 3).3Step 3: Melt chocolate and butter – Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.4Step 4: Sugar and eggs – Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.5Step 5: Dry ingredients – Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.6Step 6: Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick test photos).7Step 7: Rest for 10 minutes before lifting out of the pan (they are fragile when hot). Allow to cool for at least 20 minutes before cutting. For really neat slices, refrigerate for 30 minutes, or even overnight, but always eat at room temp for fudgy perfection!getsaucepan.com/r/6af7d236-abd0-4a27-b3bb-a6eb3e395f11 · Original: https://www.recipetineats.com/easy-chocolate-brownies/
