Is there anything easier, better and more honest than a brownie? Jules Clancy doesn’t think so.
Text And Photo By Jules Clancy
In the baking world there are few things as simple as a good old brownie.
Don’t get me wrong.
I’m not saying that brownies are boring or second class in any way. In fact quite the opposite. It’s had to go past the pleasure of sinking your teeth into a well made brownie with a slightly crisp exterior that gives way to squidgy chocolate bliss.
It’s just that they’re so darn straight forward to make.
Melt some butter, melt your chocolate in the hot butter, stir in some sugar a few eggs and your flour. Then bake until it’s nicely underdone.
See. Simple. Honest.
- 125g (4.5oz) butter
- 125g (4.5oz) dark chocolate (70% cocoa solids)
- 150g (5.2oz) sugar
- 2 eggs
- 100g (3.5oz) flour
- Preheat oven to 180C (350F). Grease and line an 18cm (7in) round pan.
- Melt butter in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the butter. Allow to melt.
- When the chocolate is smooth and melted, stir in the sugar, and eggs. Then mix in the flour until just combined.
- Pour into prepared pan and bake on the middle shelf for 10-20 minutes or until the top feels firm but the center is still moist and squidgy. Cool in the tin.
Jules Clancy is a former Food Scientist turned Author and Simplicity Lover. She only writes recipes with 6-ingredients or less. She lives in Australia blogs about 6-Ingredient Dinners over at Stonesoup.