These brownies are a super simple single bowl recipe. I halved the original recipe to make a small batch (about 4-6 brownies depending how large you want to cut them). If you decide to make these for a special occasion you can top them with some melted chocolate and crushed dried raspberries but it’s completely optional as they’re great on their own. Make sure to let them cool completely before eating otherwise the texture will be a little gooey.
Chocolate Brownies
AuthorMabPreheat the oven to 175°C and line an 5x5-inch baking pan (or your smallest pan) with parchment.
In a small microwave bowl, combine the two types of chocolate and butter, and unsweetened chocolate and heat in the microwave for 30 second intervals until it is melted.
In a different bowl beat with the eggs and sugar with a mixture for 2 minutes then add the chocolate mixture, flour, and salt and stir together with a spatula until combined.
Pour the batter into pan and bake until a tester comes out clean, about 25-30 minutes and then allow to come to room temperature before cutting.
Adapted from Handle the Heat
Ingredients
Directions
Preheat the oven to 175°C and line an 5x5-inch baking pan (or your smallest pan) with parchment.
In a small microwave bowl, combine the two types of chocolate and butter, and unsweetened chocolate and heat in the microwave for 30 second intervals until it is melted.
In a different bowl beat with the eggs and sugar with a mixture for 2 minutes then add the chocolate mixture, flour, and salt and stir together with a spatula until combined.
Pour the batter into pan and bake until a tester comes out clean, about 25-30 minutes and then allow to come to room temperature before cutting.