Nothing quite tastes as good as fresh, warm chocolate brownies. This easy chocolate brownies recipe can be made in one large pot before pouring the batter into a lamington pan and baking in the oven.
Chocolate Brownies
This is a fabulous recipe with lovely crispy edges and soft, fudgy insides, these homemade chocolate brownies will disappear off the plate in no time at all.
Made in one large saucepan, cleaning up is also a breeze.
These chocolate brownies can be served with chocolate buttercream icing, chocolate ganache, sprinkled with icing sugar or served on their own.
Variations
- Add ½ cup of dark or white chocolate chips instead of adding the walnuts or use a mixture of both
- For a peanut butter brownie, add ½ cup peanut butter chips and substitute the walnuts with a mixture of nuts
- Use dried cherries instead of walnuts
- Try adding some shredded coconut
- Add chopped chocolate bars to the batter before baking
When are Brownies Done?
To make sure that you brownies have cooked just right, stick a toothpick or a skewer into the middle of the brownie pan, hold for 2 seconds and then remove:
- If lots of batter is sticking to the skewer, they will need to be cooked a little longer
- For moist brownies, the skewer will have just a small amount of batter on it
- If the skewer comes out clean, then the brownies are well cooked and could be a little dry
- Wait for the brownies to cool before cutting. This will help with the flavour and texture, and make them less likely to crumble when cutting
Storing Brownies
Store in an airtight container in the fridge for up to 4 days.
The brownies can also be frozen for up to 3 months. Wrap in alfoil then in cling wrap, then place in the freezer. Defrost in the fridge before enjoying.
Ingredients for Making Brownies
To make these brownies, you will need:
- 200g Butter
- 1 ½ cups Brown Sugar
- ½ cup Cocoa
- 1 tsp Vanilla
- 1 Cup Plain Flour
- 3 Eggs
- ½ cup walnuts
- Pinch of Salt
Making Chocolate Brownies
Line a 30 x 20 cm lamington tray with baking paper.
Preheat the oven to 180˚C/350˚F.
Place the butter and cocoa in a large saucepan.
Slowly melt the butter over low heat. Do not allow it to boil.
When melted, add the brown sugar and vanilla and mix well.
Once the sugar has melted and is mixed through, remove the saucepan from the heat.
Gently stir in the flour, salt and then the eggs and mix well.
Fold through the walnuts or other add-ins
Spread mixture evenly over the base of the prepared tray.
Bake in a moderate oven for 20 to 25 minutes or until a skewer comes out almost clean.
Allow to cool, then ice or sprinkle with icing sugar before cutting.
You may also like:
- Chocolate Weet-Bix Slice
- Chocolate Mousse
- Churros with Hot Chilli Chocolate
- Vanilla Hot Chocolate Mix
- Chocolate Marshmallows
- Chocolate Marshmallow Fudge
- Milktart Fudge
- Caramel Fudge
- Wagon Wheel Fudge
- Easy Rolo Fudge
Easy Chocolate Brownies
Simple Living. Creative LearningIngredients
- 200 g Butter
- 1 ½ cups Brown sugar
- 1/2 cup Cocoa
- 1 tsp Vanilla
- 1 cup Plain flour
- 3 Eggs
- ½ cup Walnuts optional
- Pinch Salt
Chocolate Icing
- 1 cup Icing Sugar
- 1 ½ tsp Cocoa
- 1 TBSP Butter
- Milk
Instructions
- Line a 30 x 20 cm lamington tray with baking paper.
- Preheat oven to 180˚C
- Place the butter and cocoa in a saucepan.
- Melt over low heat. Do not boil.
- When melted, add the brown sugar and vanilla and mix well.
- Once the sugar is melted through, remove the saucepan from heat.
- Slowly stir in the flour, salt and then the eggs and mix well.
- Fold through the walnuts or other add-ins.
- Spread the mixture evenly over the base of the prepared baking tray.
- Bake in a moderate oven for 20 - 25 minutes or until a sewer comes out almost clean.
- Once the slice is cooled, sprinkle with icing sugar and cut into squares.
Chocolate Buttercream Icing
- Add the icing sugar, cocoa and butter to a bowl.
- Slowly add a very small amount of milk, mixing in between until you have a fluffy, creamy icing mixture.
- Spread over cooled brownies and cut into squares.
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