Microwave or Thermomix
Oven
- 150 g butter
- 275 g (1 ¼cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 tsp vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 75 g (½ cup) plain flour
- 100 g white chocolate chopped into chunks
- 100 g dark chocolate chopped into chunks
RECIPE NOTES & TIPS:
- Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
- Cocoa Powder - whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
- Chocolate - I use blocks of white chocolate and dark chocolate and use a knife to cut them into small chunks. Alternatively, you can use chocolate chips.
- Sift the plain flour before adding it to the batter.
- Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
- Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
- For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
- For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set.
- Cool before cutting - allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
- Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
- Freezing - allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.
Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 64mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 227IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg