Chocolate Brownies Recipe

Two chocolate brownies on plates, two small glasses on coffee

Haarala Hamilton

Makes 12 to 15

Chunks of milk and bittersweet chocolate are folded through the mix for extra richness, while the cacao nibs scattered on top provide nuttiness and a little crunch. Perfect with a cup of tea, they’re equally delicious still slightly warm from the oven with a scoop of ice cream.

Ingredients

8 ounce semisweet chocolate (35 to 45% cocoa solids), broken into small pieces
2 sticks unsalted butter, in pieces
3 large eggs
1 cup plus 2 Tbsp. superfine sugar
2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. fine salt
1/2 cup bittersweet chocolate chips
1/2 cup milk chocolate chips
1 tsp. vanilla extract
1 Tbsp. cacao nibs

Directions

Heat your oven to 350°F. Line a 9-by-13-inch rectangular pan with parchment paper.

Melt the chocolate with the butter in a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir until smooth and set aside to cool.

In a large bowl, beat the eggs and sugar together, using a handheld electric whisk, until pale and thickened. Add the melted chocolate and butter mix, and fold in until thoroughly combined. Fold in the flour, baking powder, salt, chocolate chips and vanilla extract.

Pour the mixture into the prepared pan and sprinkle over the cacao nibs. Bake for 20 to 30 minutes until the top is cracked and crusty. To check that it is ready, insert a skewer into the center; as you remove it, a little mixture should still stick to the skewer.

Leave the brownie to cool completely in the pan, then cut into individual pieces. Store in an airtight container.

Adapted from Bake: My Best Ever Recipes for the Classics. Text © Paul Hollywood, 2022. Photographs © Haarala Hamilton, 2022. Reprinted by permission of Bloomsbury.