baking for you

                                       Baking for you 

Best ever classic chocolate brownies

Try our classic chocolate brownies recipe, then check out our vegan brownies, chocolate orange brownies and Oreo brownies.

If you ever wondered how to make best chocolate brownies and what ingredients you going to need to achieve this perfect chewy and gooey result we all love, olive is here to help.

This brownie recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size – just keep an eye on the brownies, you may need slightly less or more time than the recipe states.

We have provided some great ideas to make variations on the classic chocolate brownie, too, so you can get creative with your baking.

Ingredients

• 100g butter, chopped
• 200g dark chocolate, chopped
• 4 eggs
• 250g golden caster sugar
• 100g plain flour
• 1 tsp baking powder
• 30g cocoa

BROWNIE VARIATIONS

• 100g white or milk chocolate chunks, chopped
• 100g hazelnuts, toasted, roughly chopped
• 100g pecans, toasted, roughly chopped
• baby marshmallows, 2 handfuls

• Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4.
  • STEP 2

    Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
  • STEP 3

    Whisk the eggs and sugar together until the mixture is light and fluffy.
  • STEP 4

    Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
  • STEP 5

    Fold this in to give a fudgy batter.
  • STEP 6

    (To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
  • STEP 7

    Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.

  • Triple chocolate chip cookies

  • 
  • 
    
  Bake these triple chocolate cookies, then check out our miso chocolate cookies, chocolate chunk cookies, vegan chocolate cookies and classic chocolate chip cookies.
  
  
  

  • Ingredients

    • 200g unsalted butter, softened
    • 200g soft light brown sugar
    • 175g plain flour
    • 50g cocoa powder
    • 1 tsp baking powder
    • 50g dark chocolate, chopped
    • 50g milk chocolate, chopped
    • 50g white chocolate, chopped

    • Method

      • STEP 1

        Tip the butter into a large bowl with the sugar and use electric beaters to whip together until really light and fluffy. Add the flour, cocoa, baking powder and ½ tsp of fine sea salt, and mix until smooth.

      • STEP 2

        Add all the chopped chocolate and mix until evenly combined. Use an ice cream scoop to make 14 balls. Put onto 2-3 baking trays lined with baking paper and into the fridge to chill for 15 mins.

      • STEP 3

        Heat the oven to 180C/160C fan/gas 4. Put the trays into the oven for 16-18 mins or until browned and crisping at the edges but still a little soft in the middle – this will keep them chewy. To make the cookies perfectly circular, you can remove the trays after 13 mins and use a 12cm cookie cutter to shape each cookie into a perfect round, then return to the oven for another 3-5 mins.
      • • STEP 4

          Once out of the oven, give the trays a few gentle taps to achieve those characteristic cookie crinkles, then cool completely