The easiest brownie recipes ever. Perfect result every time.
Why? Because I have baked this a gazillion times. Well, it felt like it 🙂
The concept is to mix wet ingredients to dry. No whipping.
None. Nada. Nein. Ne. Nee. Ei. Ani. Nei. Net. Nu. (..aah that was fun 🙂
Just mixing, in a bowl. Promise.
Wet Ingredients
175g butter
100g 70% dark chocolate (70% or nein, nada)
3 eggs
Dry Ingredients
1.5 cups brown sugar
1 cup self raising flour
2 tbsp cocoa powder
1 tsp instant coffee / 1 tbsp expresso brew
pinch of salt
pinch of soda bicarb
lined pan : 9×9″/23×23 cm best
Optional
Sliced almonds (for extra texture : crunch)
Method
Wet Ingredients
- Place chopped/broken dark chocolate and butter into a mixing bowl
- Steam 50c for 6 mins
- Whisk well, then add 1 egg at a time
Dry ingredients
- Add all dry ingredients into the wet-ingredient bowl. Fold gently with spatula
- Add sliced almonds if you fancy
- Pour mix into lined pan
- Add desired Toppings*
- Bake on BakeOmatic ‘Muffin/tray baked cake’ settings or on manual, Hot air Humid (convection lowest steam) at 170c for 30 mins
*Toppings
Raspberry Brownie -Best with fresh raspberries, each indented half way into batter. Frozen raspberries are ok too (if BakeOmatic is used, press whole, frozen berries into batter)
Cheese cake brownie – warm cream cheese slightly (microwave 15 secs) so they can be dolloped on top of the batter. Use a sharp knife to zig zag through the cream cheese to form a pattern
Peanut butter brownie – dollop onto top of batter and run knife to form a pattern
