Easy brownie recipe
Easy brownies Quick to make and devour, this easy brownie recipe made with cocoa powder will be your new go-to. Perfect warm as a dessert with cream or ice cream. 175g/6oz unsalted butter, diced100g/3½oz cocoa powder3 free-range eggs125g/4½oz caster sugar125g/4½oz soft light brown sugar1 tsp vanilla bean paste or extractpinch salt85g/3oz plain flour 175g/6oz unsalted butter, diced 100g/3½oz cocoa powder 3 free-range eggs 125g/4½oz caster sugar 125g/4½oz soft light brown sugar 1 tsp vanilla bean paste or extract pinch salt 85g/3oz plain flour Method Preheat the oven to 170C/150C Fan/Gas 3½ and line a 20cm/8in square brownie tin.Put the butter and cocoa in a saucepan over a low heat. Stir frequently until the butter has melted. Remove from the heat and leave to cool for 2 minutes. Meanwhile, whisk the eggs, both sugars, vanilla and salt for about 2 minutes until pale. Pour in the butter mixture and stir to combine.Sift the flour over the mixture and use a rubber spatula to mix thoroughly. Pour the mixture into the prepared tin, spread level and bake for 18–20 minutes until just firm to the touch (keep an eye on them towards the end of the cook time as it's important not to overcook brownies). Leave to cool in the tin before cutting into squares. Preheat the oven to 170C/150C Fan/Gas 3½ and line a 20cm/8in square brownie tin. Preheat the oven to 170C/150C Fan/Gas 3½ and line a 20cm/8in square brownie tin. Put the butter and cocoa in a saucepan over a low heat. Stir frequently until the butter has melted. Remove from the heat and leave to cool for 2 minutes. Put the butter and cocoa in a saucepan over a low heat. Stir frequently until the butter has melted. Remove from the heat and leave to cool for 2 minutes. Meanwhile, whisk the eggs, both sugars, vanilla and salt for about 2 minutes until pale. Pour in the butter mixture and stir to combine. Meanwhile, whisk the eggs, both sugars, vanilla and salt for about 2 minutes until pale. Pour in the butter mixture and stir to combine. Sift the flour over the mixture and use a rubber spatula to mix thoroughly. Sift the flour over the mixture and use a rubber spatula to mix thoroughly. Pour the mixture into the prepared tin, spread level and bake for 18–20 minutes until just firm to the touch (keep an eye on them towards the end of the cook time as it's important not to overcook brownies). Leave to cool in the tin before cutting into squares. Pour the mixture into the prepared tin, spread level and bake for 18–20 minutes until just firm to the touch (keep an eye on them towards the end of the cook time as it's important not to overcook brownies). Leave to cool in the tin before cutting into squares. Recipe tips The secret to getting these brownies perfect and fudgy is to remove them from the oven just before they are fully baked, so that the remaining heat just tips them over into being firm while still lovely and soft in the middle. Using cocoa powder makes these brownies much cheaper to make than recipes using melted dark chocolate. Using a mix of two sugars helps the texture of the brownies. Brown sugar brings more flavour and moisture to the party (which helps you get a squishy texture and a gentle caramel flavour).