Home renovation is depressing. Even when it’s just renovation of the toilets, the whole house gets messed up. One of the worse parts of renovation? I am deprived of my kitchen and my oven. I wish I could start baking with a vengeance once my renovation is over but with the baby due to arrive just a few weeks, that does not seem very likely either.
Anyway, while browsing through my food photos, I realised that I have not shared my favourite brownie recipe on the blog! These recipes are rich and fudgey and the salt on the top gives it extra crunch. I like to add some chocolate chips to the batter to give it a little extra bite but you can omit these if you prefer.
Very Chocolatey Salted Brownies
Serves: 16
Ingredients
- 170g unsalted butter
- 60g dark chocolate chips/chunks (I use 70% dark chocolate)
- 45g unsweetened cocoa powder
- 110g plain flour
- 220g granulated sugar
- 3 eggs
- 1½ tsp vanilla extract
- ½ tsp sea salt
- ¼ cup semi-sweet chocolate chips (I use 55% dark chocolate) - optional
Instructions
- Preheat oven to 175°C.
- Line a 9-inch square baking pan with alumnium foil and coat lightly with non-stick baking spray.
- Melt butter and chocolate chips over a water bath or using a microwave, stirring occasionally.
- Allow butter and chocolate mixture to cool slightly.
- Sift flour and cocoa powder over the chocolate mixture and whisk in till combined.
- Whisk in the sugar till combined, followed by the eggs, one at a time.
- Lastly, whisk in the vanilla extract and salt.
- Fold in the extra chocolate chips if desired.
- Pour batter into the baking pan and smooth out the top using a spatula.
- Bake for 30 - 35 minutes, or until the centre is just slightly soft.
- Allow to cool in the pan for an hour. Refrigerate the brownies for 1 - 1.5 hours to allow them to set completely.
- Remove brownies from pan and peel off the aluminium foil.
- Cut brownies into squares and sprinkle a little extra sea salt on top.
- Serve at room temperature.
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