Dark Chocolate Brownies
These brownies are so super easy even the kids can make them. Intense, dark and squidgy, team with vanilla ice cream for the perfect dessert!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 5 oz unsalted butter ((1 1/4 sticks/140 grams))
- 1 cup castor sugar ((superfine))
- 3/4 cup cocoa powder
- 1 tbsp Strega liqueur ((or dark rum, optional - see notes))
- 2 eggs (cold)
- 1/2 cup plain flour
- 1/4 tsp salt
- 1+1/3 cup dark chocolate ((chopped or sub choc chips))
Instructions
- 1
Preheat oven to 320°F/160°C Grease and line with non stick paper a 8inch/ 20cm square metal cake pan.
- 2
Place butter in a medium bowl. Microwave (in 20 second intervals) on high for 40 to 60 seconds to melt.
- 3
Add sugar, cocoa and liqueur (if using) and mix well.
- 4
The mixture should be quite cool by now. If not set aside for a few minutes otherwise the eggs will begin to cook.
- 5
Whisk in cold eggs until well combined.
- 6
Fold in flour, salt and chocolate thoroughly but gently.
- 7
Pour into prepared pan.
- 8
Bake in preheated oven for 22-25 minutes until set and the top is firm to touch. Check tips for knowing when the brownie is done in the notes below.
- 9
Cool in pan for 10 minutes before turning onto a wire rack to cool.
- 10
Amazing eaten warm! But delicious eaten any time!