This is our go-to, 1-bowl, easy chocolate brownies recipe.
Like we always say on the @grocerydad channel, making your own snacks is one of the best ways to save money on your grocery bill, while also cutting the “industrially-produced edible substances” from your diet! And this chocolate brownies recipe is just one step in that direction.
Where we live, a packet of 6 good quality chocolate brownies cost USD $10. I’m not talking about branded, mass produced brownies, I’m talking about real chocolate brownies made with quality ingredients you can actually recognize and pronounce. The below recipe uses quality ingredients and makes 16 delicious, fudgy chocolate brownies for USD $7.
So go ahead and give this recipe a try – I hope you love them as much as we do!
Ingredients
- 200g / 14 tbsp / 1 3/4 US sticks unsalted butter
- 200 g / 7 oz / 1 1/4 cups dark chocolate chips (minimum 70% cocoa)
- 1 cup loosely packed brown sugar
- 3 eggs, beaten
- 1 tsp best quality vanilla extract (optional)
- 1/2 cup (75g) plain flour
- 1/4 cup (30g) cocoa powder
- Pinch of salt
- 180g/6oz dark chocolate block/bar, chopped into chunks
- 1 cup roughly chopped walnuts (or any other nuts – we love hazelnuts)
Instructions
Preheat oven to 180°C/350°F (160°C/320°F fan forced).
Grease a 20cm/8″ square tin with butter and line with baking/parchment paper.
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts until just melted, then stir until smooth.
Add the sugar, vanilla extract, and eggs, then mix until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate and nuts, then pour into pan (See below note!).
Note: So we can put these in our kids school lunchboxes, my wife carefully adds the nuts to half the tray of brownies once in the pan, and then puts the nutty brownies and the nut-free versions into separate containers once baked. The nut-free brownies go in school lunchboxes.
Bake 20 minutes for a gooey center, or 24 minutes for fudgey but still very moist.
Rest for 10 minutes before lifting out of the pan. Allow to cool for 20 minutes before cutting. Store in an airtight container for 4 days, or freeze for 3 months.
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