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Dessert Brownies

  • Writer: Laura
    Laura
  • Jun 10, 2020
  • 3 min read

Updated: Jun 30, 2020

A decadent brownie that is perfect served with cream or ice-cream!


Chocolate brownies are a staple dessert when you're enjoying a meal out, but what about a restaurant-quality brownie recipe you can try from home? These dessert brownies are perfect as a final course and are just like the ones you get in a restaurant. They're thick, gooey and moist as well as really chocolatey - everything you want out of a good brownie! They're also easy to make and don't use any complicated ingredients or equipment so great for beginners!

 

My notes:


I love making brownies but I found other recipes made smaller and more chewy brownies that are better for snacking. This brownie recipe, however, is perfect for dessert and they go really well with both cream and ice-cream. I also like eating them by themselves - they're really versatile!


The only thing with this recipe is that it does use quite a lot of ingredients (4 eggs!), but then the thickness of the brownies and the amount you get make it worth it! You can also cut them into whatever sizes you want to make more or less as they can be quite rich if you have too much at once.

 

Ingredients:


8oz/225g Butter/Stork, Melted

2 tbsp Vegetable/Sunflower Oil

6 1/4oz/180g Brown Sugar

8 1/4oz/280g White Caster Sugar

4 Eggs

2 tsp Vanilla Extract

5oz/115g Plain Flour

4oz/115g Cocoa Powder

1 tsp Salt

4-8oz/150-250g Chocolate Chips/Chunks



 

Method:


  1. Preheat the oven to 175°C and line a baking tray with baking paper.

  2. In a bowl, mix together the melted butter/stork, oil and both the sugars.

  3. Add the eggs, vanilla extract and salt and mix well.

  4. Sift in the plain flour and cocoa powder then gently and slowly fold into the mixture.

  5. Add around half of the chocolate chips/chunks to the mix and fold in.

  6. Carefully pour the brownie batter into the lined tin and spread it out with a spatula so that it's even.

  7. Evenly top the mixture with the remaining chocolate chips/chunks.

  8. Bake in the centre of the oven for around 35-40 minutes until the centre is solid and is set to touch.

  9. Leave to cool slightly in the tin before transferring to a cooling rack.

  10. Cut into 12-16 even slices (or as many as you like) and enjoy!

 

Tips:

  1. You can use whatever size baking tray you like, but the size will affect how thick the brownie is so you might have to adjust the cooking time accordingly. I used a 7x11 inch tray, but something slightly different will work too.

  2. You don't have to line your baking tray if you don't have any baking paper, but it will make it a LOT easier to get it out in one piece.

  3. Make sure you sift your flour and cocoa powder so you don't get a lumpy batter.

  4. For this recipe you can use either chocolate chips or chunks, whatever you have will work. You can even make it without them! For the pictures above, I chopped up a bar of dark chocolate to make my own chunks.

  5. I put in the recipe 4-8oz for the chocolate chips/chunks as it's really up to you how many you want to use.

  6. I decided to cut my brownies into 12 pieces, but you can easily cut into 16 or more if you want them to be bite-sized. It's really up to you!

 

If you try out this dessert brownie recipe for yourself, I'd love yo see some pictures of your creations!



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