It’s no secret that I love making endlessly complex desserts. Concoctions that take days to carefully prepare following processes that feel like a labyrinth. But some days, I just feel like making something easy that doesn’t leave the kitchen looking as though a miniature tornado swept through it, y’know?
It’s been ever so long since I’ve made brownies. I have been saying to Cam for years now that I had to make them at some point, but for some reason I always put it off. Well, I needed a little brownie mixture for a separate concoction I was dreaming up so I finally set about making them.
This is a no-fuss, almost no-dishes, recipe that results in the loveliest brownies. In 40 minutes (30 of which are spent kicking back, waiting for the oven to do it’s thing and dreaming about brownies) your house will smell of chocolate and you’ll have a bevy of brownies waiting to be nommed. That sounds like a nice lazy day of baking to me.
They’re perfectly moist and chewy and sweet and even a little salty: the biggest challenge these present is trying to stop at one!
This recipe offers you the bare bones: you can fold in any of your favourite nuts or chocolate chips or lollies or anything else that tickles your fancy.
|One-Pot Chocolate Brownies|
|200g (7oz) dark chocolate, chopped120g (4 1/4 oz) unsalted butter, chopped
200g (7oz) brown sugar
1 tsp vanilla essence
150g (5 1/3 oz) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp ground sea salt
12 thoughts on “One-Pot Chocolate Brownies”
These photos are making me hungry. Very nice looking brownies.
If you’re lucky there might be some left when you get here. :p
Hey, cakecrumb….have you ever tried adding 1/2 – 1 tblsp of brown rum to choc recipes…OMG!
@ Kim… That sounds good. Does it bring out the chocolate flavour? Or add a little something extra…. or both?
What type of brown sugar? Soft? Light or dark? =3
Any that you have on hand is fine.
What would those ingredients be in cups/tbs/tsp? Thanks 🙂
You can use this chart for the conversions: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
I don’t usually have dark chocolate on hand but I do have milk and semisweet chocolate. Do you think it would work just as well? Should I reduce the sugar amounts?
That depends on how much of a sweet tooth you are! The semisweet should work fine. I tend to use dark chocolate for the colour more than anything, and the dark chocolate I use is not *that* dark.
A nice recipe, with basic ingredients. Yummy !