Calling all chocoholics!
Today, we're venturing into the realm of rich, fudgy, and utterly scrumptious dark chocolate brownies. These brownies are the perfect treat to tantalise your sweet tooth or share with loved ones. They're surprisingly simple to whip up, requiring minimal effort for maximum flavour.
But hold the phone! We're not just offering one recipe, but three delightful variations on this classic dessert. So, whether you crave a pure dark chocolate experience, a hint of sweetness, or a salty-sweet sensation, we've got you covered.
The Base Recipe:
This is the foundation for all three brownie variations.
Ingredients:
- 225g (2 sticks) unsalted butter, melted and cooled slightly
- 1½ cups caster sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups plain flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions:
- Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch baking tin with baking parchment.
- In a large bowl, whisk together the sugar, melted butter, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overdo it – a light hand is key!
- Pour the batter into your prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out with moist crumbs.
- Allow the brownies to cool completely in the tin before cutting and serving.
Now, let's explore the variations!
Variation 1: Classic Dark Chocolate Brownies
This version celebrates the pure, intense flavour of dark chocolate. Use high-quality dark chocolate with at least 60% cocoa solids for the best results. To add a touch of richness, sprinkle a pinch of sea salt over the batter before baking.
Variation 2: Dark Chocolate Chunk Brownies
Elevate your brownies to the next level with chopped dark chocolate chunks. Fold in roughly 1 cup of chopped dark chocolate (use the same high-quality stuff) into the batter before pouring it into the tin. These chunks create pockets of intense chocolate flavour in every bite.
Variation 3: Dark Chocolate Walnut Brownies
The combination of dark chocolate and walnuts is simply divine. For this variation, toast 1/2 cup of walnuts and fold them into the batter alongside the chocolate chunks from Variation 2. The toasted walnuts add a delightful crunch and a nutty flavour that beautifully complements the dark chocolate.
Tips & Tricks:
- For extra fudgy brownies, use slightly less flour (about 1¼ cups).
- Fancy a crackly top? Before baking, sprinkle the top of the batter with a little caster sugar.
- Allow your brownies to cool completely before cutting. This allows them to set properly and ensures a clean cut.
- Brownies can be stored at room temperature for up to 3 days or in the fridge for up to a week.
No matter which variation you choose, these Divine Dark Chocolate Brownies are sure to satisfy your chocolate cravings. So grab your mixing bowl, preheat your oven, and get ready to indulge in pure chocolate bliss!