Brownies (GF)

Name: Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Brownies, American
Ingredients: 8x8 or 9x9 Square Tin; 180g Butter or Stork; 180g Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker); 3 Large Eggs; 250g Soft Light Brown Sugar; 1tsp Vanilla Extract; 21g Coconut Flour or 85g Plain Flour; 40g Cocoa Powder; 100g Chocolate Chunks of Choice; 100g Nuts of Choice (I like Walnuts or Pecans)

JUMP TO RECIPE

Brownies have always been my go-to bake of choice. For any and every occasion, Brownies say it all. I’ve spent a lot of time developing and perfecting my recipe over the years and I can finally say I’m 100% happy with it! Brown sugar makes my brownies extra fudgy (molasses makes everything better!) and it’s also great for any of you gluten free gals and guys, as I’ve got a coconut flour substitute. I adapted mine from this BBC Good Food Recipe.

These are the perfect brownie base so you can jazz them up with whole bunch of extras pre or post bake. Maybe try swirling through some peanut butter or salted caramel or even throwing in some M&Ms or salted pretzels, the sky’s the limit, apart from maybe raisins, don’t do that haha. With Easter coming up soon, I topped with crushed mini eggs and drizzled some melted white choc - YUM.

Tin

An 8/9 inch square tin (can improvise with a circle tin or rectangular lasagna dish)

Ingredients

Brownie Base

180g (3/4 cup) Butter or Stork

180g (1 cup) Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker)

3 Large Free Range Eggs

250g (1 1/4 cup) Soft Light Brown Sugar

1.5tsp Vanilla Extract

21g (1/8 cup + 2 tsp) Coconut Flour (or 85g (2/3 cup) Plain Flour)

40g (1/4 cup) Cocoa Powder

1/2 tsp Ground Coffee

1/2 tsp Flaky Sea Salt & Extra for sprinkling

Optional:

I love a brownie crammed full of chocolate and nuts but feel free to leave yours plain!

100g Chocolate Chunks of Choice

100g Nuts of Choice (I like Walnuts or Pecans)

Method

Preheat oven to 150C Fan/170C/Gas Mark 4. Use some greaseproof paper to line your cake tin. If you don’t have any greaseproof paper, you can use some butter to grease the tin and then lightly coat it, in a thin coat of plain flour to prevent the brownies from sticking to the tin.
Gently melt together chocolate & butter in a bain-marie or microwave until just melted (don’t let the mixture get too hot or boil!) and then put to one side to allow to cool.
Whisk eggs, sugar & vanilla extract for about 7- 10 minutes until a super thick mixture forms. The texture should be similar to that of a milkshake and have lots of air bubbles. In a separate bowl, sift together the flour and cocoa powder.
Fold melted chocolate into egg-sugar mixture, go slowly so we don't knock the air out from the whisking we did in the previous step.
Next, fold in the sifted flour, ground coffee, sat and cocoa powder into the main mixture until a thick gooey fudgy mixture will form. Stir in chocolate chunks or add-ins of choice and pour into your lined tin. Optional: Sprinkle the top with a little extra sea salt.
Place your brownies on the middle rack and bake for about 30 -45 mins or until a toothpick comes out clean! Tip: You can also tell it’s done, if when you shake the pan only a tiny bit of the middle wobbles
Leave to set and cool for at least 1 hour (move to fridge after 30mins), dust with icing sugar or leave plain and tuck in!
P.S. If you can wait, leave overnight or in the fridge for a few hours, it’s so worth it when it has time to settle. Brownies always taste even better the next day!

Have a bake and let me know what you think on Instagram @OsiBakes

Brownies, Chocolate Fudge Brownies, Chocolate Brownies, Dark Chocolate

Dessert, Snack, Brownies

Brownies, American

Servings: 20

Author: OsiBakes

Rating:

Brownies

Literally just the best, chocolatiest, fudgiest brownies EVER

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

Tin

8/9 inch Square Tin

Brownie

180g Butter or Stork
180g Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker)
3 Large Eggs
250g Soft Light Brown Sugar
1tsp Vanilla Extract
21g Coconut Flour/or 85g Plain Flour
40g Cocoa Powder
100g Chocolate Chunks of Choice
100g Nuts of Choice (I like Walnuts or Pecans)

Instructions

Preheat oven to 150C Fan/170C/Gas Mark 4. Use some greaseproof paper to line your cake tin. If you don’t have any greaseproof paper, you can use some butter to grease the tin and then lightly coat it, in a thin coat of plain flour to prevent the brownies from sticking to the tin.
Gently melt together chocolate & butter in a bain-marie or microwave until just melted (don’t let the mixture get too hot or boil!) and then put to one side to allow to cool.
Whisk eggs, sugar & vanilla extract for about 7- 10 minutes until a super thick mixture forms. The texture should be similar to that of a milkshake and have lots of air bubbles. In a separate bowl, sift together the flour and cocoa powder.
Fold melted chocolate into egg-sugar mixture, go slowly so we don't knock the air out from the whisking we did in the previous step.
Next, fold in the sifted flour and cocoa into the main mixture until a thick gooey fudgy mixture will form. Stir in chocolate chunks or add-ins of choice and pour in your lined tin.
Place your brownies on the middle rack and bake for about 30 -45 mins or until a toothpick comes out clean! Tip: You can also tell it’s done, if when you shake the pan only a tiny bit of the middle wobbles
Leave to set and cool for at least 1 hour (move to fridge after 30mins), dust with icing sugar or leave plain and tuck in!
P.S. If you can wait, leave overnight or in the fridge for a few hours, it’s so worth it when it has time to settle. Brownies always taste even better the next day!