A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. We\u2019ve included three suggestions of additional ingredients for more opportunities (excuses) to bake this wonder<\/p>\n
If you ever wondered how to make best chocolate brownies and what ingredients you going to need to achieve this perfect chewy and gooey result we all love, olive is here to help.<\/p>\n
This brownie recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size \u2013 just keep an eye on the brownies, you may need slightly less or more time than the recipe states.<\/p>\n
We have provided some great ideas to make variations on the classic chocolate brownie, too, so you can get creative with your baking.<\/p>\n
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Heat the oven to 180C\/fan 160C\/gas 4.<\/p>\n<\/li>\n
Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.<\/p>\n<\/li>\n
Whisk the eggs and sugar together until the mixture is light and fluffy.<\/p>\n<\/li>\n
Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.<\/p>\n<\/li>\n
Fold this in to give a fudgy batter.<\/p>\n<\/li>\n
(To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)<\/p>\n<\/li>\n
Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut<\/p>\n<\/li>\n<\/ul>\n