Chocolate Chip Brownie
Two questions spring to mind when I think of brownies.
How long to leave the batter in the oven and where do I dig my fork in first?
Whichever way you love your Chocolate Chip Brownie, this recipe gives the option of eating them the way you enjoy most.
I made these brownies using SuperNutrio Full milk, but use the milk you prefer, whichever you choose, you’ll end up having to choose between gooey, fudgy or a little more baked.
Just so you know, for me, it’s 23 minutes to achieve my favourite fudgy brownie and I definitely start in the middle of the dish so I get to enjoy the maximum of fudginess.
Let us know how you like yours?!
Go on, give it a go and enjoy your sweet life!
I love mine fudgey.
What You Need
200g Soft Brown Sugar
115g Butter – See Tip Box
100g Plain Flour
100g Dark Chocolate Chips
100g Butter – See Tip Box
60ml SuperNutrio Full Milk -or the milk you prefer - See Tip Box
50g Dark Chocolate – broken into small pieces – See Tip Box
2 Large Eggs
2tsp Vanilla Extract
Pour in the chocolate chips and mix them in gently.
How It’s Done
Heat the oven to 180c
Find an oven proof dish or tin 20cm x 20cm, and line with non-stick baking parchment – See Tip Box
Place the 50g of dark chocolate and the butter into a microwavable bowl and in 30 second bursts, melt them together – See Tip Box
Dump the soft brown sugar in with the chocolate mix, and stir until the sugar is all mixed in.
Break the eggs into the bowl along with the vanilla extract and mix again.
Pour the SuperNutrio Full Milk (or whichever milk you’re using) in the bowl and stir it in until everything is combined.
Add the flour and chocolate chips and fold in so as not to over mix it – See Tip Box
Tip the brownie batter into the prepared dish and level the top.
Level the top before baking.
Place the dish into the hot oven and bake until the brownie is how you like it:
Gooey = 21 Minutes
Fudgy = 23 Minutes
Firmer = 25 Minutes - See Tip Box
Once out of the oven, leave it to cool completely before slicing.
Store the pieces for a few days in an air tight container.
Cool completely before slicing.
Tip Box
Milk - Whichever milk you choose to use, the ned result with be delicious. All you have to decide is how long to bake them for.
Line the tin – Lining the tin with non-stick baking parchment helps it come out easier when baked.
Butter – If using un-salted butter, add ¼ tsp of salt to the recipe.
Melting the Chocolate & Butter – If melting these two in a saucepan, don’t take your et=yes off the pot as it will quickly over heat and the chocolate will burn easily.
Fold in – using a metal spoon to fold in the flour stops the batter from being over worked and tough to eat.
Baking – All ovens vary so adjust the baking time accordingly
