These fudgy muffins from scratch are chewy, chocolately and actually addictive. 
With crackly tops and an severe chocolate flavour, this brownie recipe seems flawlessly whenever.
  • 200 g (7 ounces) dark chocolate, more or less chopped one 
  • 125 g (4.Five oz / ½ cup) unsalted butter, softened 
  • ½ cup caster sugar 
  • ½ cup brown sugar, lightly packed
  •  2 eggs 1 tsp vanilla essence 
  • ½ cup cocoa powder 
  • ½ cup undeniable flour 

  1. Preheat the oven to170°C (340°F). Grease and line a 20 cm (8 inch) rectangular tin with baking paper, making sure there may be as a minimum three cm (1 inch) overhang for easy removal of the brownie. 
  2. Place chopped chocolate in a small heat-proof bowl. Microwave for 1 minute on full energy. Stir properly. Microwave for any other 30 seconds. Stir till clean. If wanted, microwave in similarly 10 seconds bursts until completely melted. Set aside. 
  3. In a big blending bowl, whisk collectively the softened butter and sugars until blended. Add the eggs, separately, whisking well in between, until faded and creamy. Add vanilla and whisk till mixed. 
  4. Whisk inside the melted chocolate until well blended. Add the cocoa powder and simple flour and whisk until the batter is thick and blended. 
  5. Scrape the batter into the organized baking tin and unfold out flippantly. Bake for 30-35 mins or until the brownie doesn't wobble when moved. Allow to chill within the tin for half-hour earlier than moving to twine rack to cool completely. 
  • Storage: You can hold the brownie un-refrigerated in an hermetic container for up to 7 days. 
Substitutions & Tips 
  • Chocolate: you may alternative 200 g of chopped darkish chocolate for 1 heaped cup of darkish chocolate chips. If you use milk chocolate, the brownie may be lots sweeter. 
  • Sugar: you could use all brown sugar or all caster sugar if want be. The texture of the brownie might be a bit less fudgy however it will nevertheless be scrumptious.