How can anyone not like chocolate brownies is beyond my understanding. Rich, fudgy and decadent, the ultimate comfort food when done right. Since most of us seem to be craving exactly that during lockdown, I thought I’d share a new, improved recipe for chocolate brownies in the hope it’ll brighten up your day. After all half of the country is either baking or gardening or both at the moment!😊
There are literally thousands of “best ever brownie” recipes on the internet. After trying quite a few each time I’d found myself coming to the same conclusion – too sweet and too cakey. Who wants a cakey brownie!? The dry cakey texture defeats the point of a good brownie in my opinion; you may as well ermmm…make a cake instead! Now, straight to the point – in order to magic out a fudgy brownie there are a few important factors to bear in mind:
If you prefer a sweeter, even more chocolatey and gooey flavour add some milk chocolate cut into small chunks. I personally leave it out and serve my brownies with some sour berries such as redcurrants to offset the sweetness but it’s a matter of taste. (I know, I’m one fussy chocoholic, it’s genetic!) A bit of salt will enhance the sweetness in chocolate. Similarly to milk chocolate, vanilla is also optional.
That’s all you need to know. The rest is a piece of cake, or should I say, a piece of brownie!
Makes one tin about 23 x 23 cm/9 x 9 inches
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