Rich chocolate brownie

Rich chocolate brownie

Fudgy and dangerously chocolatey

Ingredients

Directions

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Ah this was meant to be next weeks post but I cannot wait to share this recipe… Drum roll please… I present you with my new favourite recipe for easy, 7-ingredient gooey, rich, seriously satisfying dark chocolate brownie.

Is it possible to accidentally make THE BEST brownie ever? ‘Cuz that’s what I just did. I was making a chocolate cake and somehow managed to forget to add the flour (i know, i know).

I’ve been a chocolate fiend for as long as I can remember. I mean, who doesn’t even like chocolate?! So i was a bit gutted when I’ve realised I forgot the flour (cake was already in the oven for good 5 minutes). But I kept it in there and prayed to God it turns out ok. And oh my, little did I know I was in for a treat. A big treaaaaat.

It tastes amazing straight out of the oven, but if you’re one of those (very few) people with mass amounts of self control, and you are able to wait for a little longer, it tastes even better the next day (and even better the day after).

And guys, when I say this is the best chocolate brownie ever, I mean it. Yes, I know what you’re thinking. The best brownie, really? Friends, I know this is a big claim, but I’ve had a lot of brownies in my life and this one really tops them all!

If you give this rich chocolate brownie recipe a try, let me know how it goes! Leave a comment below and rate it – it’s super helpful for me as well as other readers.

 

Step 1
Mark as Complete

Preheat your oven to 165C (gas mark 3).

Step 2
Mark as Complete

Butter and flour a 8-inch springform pan. Melt the butter and dark chocolate in a bowl set over a saucepan of simmering water. Once smooth, remove the mixture from heat, and whisk in 1/2 cup sugar then the egg yolk, cocoa powder and salt.

Step 3
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In a separate bowl, beat the egg whites using a hand mixer, gradually adding the remaining sugar, and beat until soft, glossy peaks form.

Step 4
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Fold flour into the chocolate mixture using a spatula, then fold in egg whites.

Step 5
Mark as Complete

Pour mixture into the baking tin, and bake until set, for about 30 minutes. Let it cool before removing from the tin and dust with cocoa powder before serving. Enjoy!

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Vegan raspberry ripple ice cream
next
Easy chocolate loaf cake
  • 45 minutes
  • Serves 8
  • Easy
  • 165C / gas mark 3

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Vegan raspberry ripple ice cream
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Easy chocolate loaf cake
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