A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Brownies are a form of sheet cake. They are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common homemade treats and they are also popular in restaurants[1] and coffeehouses.
The secret to making the best, fudgy, squidgy brownie?
Not to overbake them! They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they’ll set up on cooling. Too firm and they will be more cakey than fudgy.
You can easily make them gluten-free by swapping in gluten-free flour. If you’d like to jazz them up with nuts, chocolate chips or both, add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away.
Preparation time – less than 30 mins
Cooking time -30 mins to 1 hour
Serves – Makes 20 brownies
Dietary – Vegetarian
What you need!
Tins, packets and jars
- 110g/4oz plain flour
Cooking ingredients
- 450g/1lb caster sugar
- 55g/2oz cocoa powder
Biscuits, snacks and sweets
- 140g/5oz dark chocolate, broken into pieces
Dairy, eggs and chilled
Ingredients
- 225g/8oz butter (preferably unsalted)
- 450g/1lb caster sugar
- 140g/5oz dark chocolate, broken into pieces
- 5 free-range medium eggs
- 110g/4oz plain flour
- 55g/2oz cocoa powder
Method
- Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
- Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
- Beat in the eggs, then stir in the flour and the cocoa powder.
- Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
- Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.
Recipe from BBC Food and baked by @maymie.
Bryony - Perfectly Imperfect 
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