Classic Chocolate Brownie

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This is the perfect chocolate brownie recipe, gooey in middle with the classic paper top!

12 pieces

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Classic Chocolate Brownie

For the Brownies:

150 g Dr. Oetker Dark Chocolate
200 g Unsalted butter
250 g Caster Sugar
3 Medium Eggs (beaten)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
50 g Dr. Oetker Fine Dark Cocoa Powder
70 g Plain Flour

preparation

Preparation

Step 1: Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. 

Step 2: Add the sugar into the melted mixture and beat until smooth and the sugar is combined. 

Step 3: Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Step 4: Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined. Pour the mixture into the prepared tin and smooth the top. Place in the oven and bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin. 

Step 5: Once cooled the brownie can be sliced up and served!

Nutritional Information for the recipe Classic Chocolate Brownie

Per Serving Per 100 g / ml
Energy 1365 kJ
326 kcal
1842 kJ
440 kcal
Fat 19.61 g 26.50 g
Carbohydrate 32.07 g 43.33 g
Protein 4.05 g 5.47 g

preparation

Preparation

Step 1: Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. 

Step 2: Add the sugar into the melted mixture and beat until smooth and the sugar is combined. 

Step 3: Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Step 4: Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined. Pour the mixture into the prepared tin and smooth the top. Place in the oven and bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin. 

Step 5: Once cooled the brownie can be sliced up and served!

Nutritional Information for the recipe Classic Chocolate Brownie

Per Serving Per 100 g / ml
Energy 1365 kJ
326 kcal
1842 kJ
440 kcal
Fat 19.61 g 26.50 g
Carbohydrate 32.07 g 43.33 g
Protein 4.05 g 5.47 g
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