Chocolate chunk brownies

    45 min

    A gooey, fudgy brownie is made even better with the addition of chocolate chips. You can use chopped chocolate, too.


    London, England, UK
    12 people made this

    Serves: 16 

    • 90g good dark chocolate (at least 70% cacao)
    • 110g butter
    • 110g caster sugar
    • 100g light brown soft sugar
    • 1 teaspoon pure vanilla extract
    • 2 whole eggs and 1 egg yolk, at room temperature, beaten
    • 100g plain flour
    • 3 tablespoons cocoa powder
    • 100g chocolate chips

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) square tin and line the bottom with baking parchment.
    2. In a double boiler, melt the chocolate with the butter. Once melted, stir together and remove from the heat and set aside to cool. (You can also melt in the microwave, using short 20-second intervals and stirring between each.)
    3. Stir the sugars into the chocolate mixture together with the vanilla. Beat in the beaten eggs. Sift over the flour and cocoa powder, and gently stir until evenly blended. Finally very gently fold in the chocolate chips. Do not overmix.
    4. Tip the brownie mixture into the prepared tin. Bake for 30 minutes or until risen but still a bit soft in the middle – a skewer inserted in the centre should come out with a few moist crumbs sticking to it. The surface will look cracked. Don't overbake or the brownies will be dry.
    5. Cool in the tin. When cool, cut into 16 squares. If you can manage to wait, wrap the brownies in foil and leave until the next day before eating. They can be kept like this for 3–4 days.

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