Best ever chocolate brownies

What type of tin do I need to make brownies?

This homemade brownie recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size – just keep an eye on the brownies, you may need slightly less or more time than the recipe states.

What is the secret to perfectly fudgy brownies?

We’ve found that the following help to achieve brownies with a texture which is just about set, but still rich and fudgy in the centre:

• Use high quality melted chocolate (we think dark works best for flavour but you can use other types) and cocoa powder. Many recipes use just cocoa powder, resulting in a drier texture and less depth of flavour.
• Using butter rather than oil gives more of a rich, nutty flavour.
• Adding chocolate chunks to the batter takes these brownies up a notch, creating pockets of gorgeously melty chocolate, as well as the extra chocolate merging into the batter as it bakes.

We have provided some great ideas to make variations on the classic chocolate brownie, too, so you can get creative with your baking.

Ingredients

• 100g butter, chopped
• 200g dark chocolate, chopped
• 4 eggs
• 250g golden caster sugar
• 100g plain flour
• 1 tsp baking powder
• 30g cocoa

BROWNIE VARIATIONS

• 100g white or milk chocolate chunks, chopped
• 100g hazelnuts, toasted, roughly chopped
• 100g pecans, toasted, roughly chopped
• baby marshmallows, 2 handfuls