Classic Brownies 🍫
Welcome to the wonderful world of baking, where eggs play a magical role in transforming simple ingredients into delectable treats! As Maxine embarks on her second day at Junior Chef's College, she'll discover the incredible versatility of eggs in cooking, particularly in these rich, fudgy brownies.
Equipment
- 1 square cake tin (20cm)
Ingredients
- 185 g unsalted butter
- 185 g dark chocolate chopped
- 3 eggs
- 225 g granulated sugar
- 50 g brown sugar
- 85 g all-purpose flour
- 40 g cocoa powder
- ¼ tsp salt
Instructions
- Preheat oven to 170°C (340°F). Grease and line a small baking tin.
- Melt butter & chocolate: In a heatproof bowl, melt butter and chocolate over a double boiler or microwave in 20-second bursts.
- Whisk eggs & sugar: In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thickened.
- Combine: Stir the melted and slightly cooled chocolate mixture into the eggs.
- Add dry ingredients: Sift in flour, cocoa powder, and salt. Fold gently.
- Bake: Pour into the prepared tin and bake for 35-40 minutes, until just set.
- Cool & serve: Let brownies cool before cutting.