Morgan Hipworth's best brownies ever.
When I first started to bake sweet treats, these brownies were requested everywhere I went. They're perfect to make if you are running short on time, because they’re so simple – just throw everything in a bowl and mix, and 30 minutes later you’ve got the best gooey, chocolatey brownies ever.
Total prep time: 15 minutes
Total cook time: 30 minutes
Makes 12 pieces
Difficulty: 1/3 stars
- 4 free-range eggs, room temperature
- 240 grams unsalted butter, melted
- 3/4 cup (75g) cocoa powder, sifted
- 2 cups (440g) caster sugar
- 1 cup (150g) plain flour, sifted
- 1/2 cup (85g) dark choc chips (50–60% cocoa solids)
- Icing sugar, to serve (optional)
Preheat the oven to 180°C and line a baking tray with baking paper.
In a large mixing bowl, crack the eggs and whisk until they are pale and fluffy. Add the remaining brownie ingredients except for the icing sugar, and mix with a wooden spoon until everything is just combined. Make sure you don’t over-mix the batter, because this will cause tough, dry brownies – and we want the opposite!
Pour the brownie mixture into your baking tray, using your spoon to spread it evenly and press down into the corners to ensure the whole tray is covered, then bake for 30–35 minutes or until the middle is just wobbly. (You can check by pressing a fork – or your finger – against it.)
Remove from the oven and allow to cool completely, then dust with icing sugar to serve if you like a little extra sweetness.
Tip: Use a baking tray around 18 x 25 centimetres.
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