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Brownies recipe chocolate

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe

Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt

Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine

Picture of chocolate sauce frosting ready to be spread onto of the brownies.

Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted. Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.

When the brownie cake has cooled down cover the brownie with the chocolate sauce frosting.

Slice the chocolate brownie cake and serve.

The next day the chocolate sauce will have set into a frosting.

See Chefs other chocolate recipes:

Malted milk chocolate brownies recipe

Chocolate cake recipe

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Marshmallow blondies recipe

12:19 PM | Labels: blondies recipe, brownies recipe, cake recipes, marshmallow blondies recipe

Chefs marshmallow blondies recipe is very addictive so there is a big possibility that you may eat half to yourself before offering the blondies elsewhere to share.

Blondies are basically a brownie recipe that uses no chocolate, instead a butterscotch cake batter is used.

Chefs blondies are so scrumptious that when you taste the blondies warm out of the oven with the soft, fluffy and gooey marshmallows and moist butterscotch centre, you may want to scoff the entire tray of blondies right there, you will need lots of will power not to indulge into the whole tray of blondies!

Chef tops the blondie mixture with a golden crumb mixture, also Chef tops the blondie mixture with marshmallows at the beginning of cooking so that the marshmallows cook down into golden chewy and almost crisp layer. The blondies are again topped with marshmallows right at the end of cooking to give the blondies the smooth and silky melted marshmallows that you see in the pictures.

The first layer of marshmallows soak into the golden crumb and blondie mixture helping it to become even more moist and chewy.

Eaten warm these blondies are a gorgeous gooey butterscotch delight, eaten cold they are moist and chewy with a slight crisp in the edge. Either way Chefs marshmallow blondies are very tasty!

See how the melted silky marshmallow hugs the moist butterscotch blondie.

Pretty pink and fluffy melted marshmallow.

Or have a bite of a chewy moist blondie that has cooled down.

Ingredients for marshmallow blondies

8oz Light brown muscovado sugar
4oz Margarine
6oz Plain flour
1 tsp Baking powder
2 Eggs
Pinch salt
1 Tbsp Oil
1 tsp Vanilla bean paste or Vanilla essence

Topping

2 Bags marshmallows
4oz Plain flour
2oz Light brown muscovado sugar
2oz Margarine

Picture of eggs being whisked.

Pictures if vanilla bean paste.

How to make marshmallow blondies

Melt the margarine on a very low heat and pour into a large baking bowl with the 8 ounces of sugar.

Mix very well.

Add the flour, baking powder, salt, vanilla, oil and eggs.

Fold the mixture really well.

Grease and flour a flapjack/swiss roll tin.

Pour in the blondie mixture and spread evenly.

Take a clean bowl place the sugar, margarine and flour for topping into the bowl.

Rub together using your finger tips to produce a bread crumb texture.

Scatter the top of the blondie mixture with some marshmallows.

Leave some gaps between eat marshmallow.

Sprinkle the crumble topping mixture on top of the marshmallows and all around the blondie mixture.

There will be parts of the marshmallow showing through the crumbs.

Place into a hot oven at gas mark 6 for 25 minutes.

Turn down the heat to gas mark 4 + 1/2 for 15 minutes.

Approximetley 5-10 minutes before the blondies are ready to take out from the oven scatter more marshmallows over the top of the blondies.

The final marshmallows will be soft and gooey and retain the colour of the marshmallow, where as the marshmallows that were placed onto the blondies in the beginning of cooking will have cooked to a chewy golden texture.

Checking if the centre is cooked with a skewer can be quite tricky because the marshmallow will melt around the skewer, also the blondies need some moisture in the middle so that they taste chewy and moist when cooked.

Once cooked leave to cool in the tin before cutting into squares.

Chefs marshmallow bondies can be eaten warm or cold. These blondies have a very chewy topping once fully cooled down.