Nav Menu

Command Menu

Pompy.

Brownies

photograph of freshly baked brownies

Preamble

I know everyone claims they make the best brownies. They are wrong. I do. But now you can too. So now you can brag you make the best brownies. You're so welcome. They are the perfect mix of firm and gooey and have enough sugar to trigger a migraine. AKA they're perfect

Supplies

Ingredients
  • 150g Unsalted Butter
  • 300g Light Brown Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 125g Plain Flour
  • 20g Cocoa Powder
  • 1 tsp. Baking Powder
  • 100g Milk Chocolate
Kitchenware
  • a Heat-Resistant Bowl

What to do if your tray is too big

photograph of freshly baked brownies in a square tin

Method

  1. Pre-heat (fan) oven to 180 degrees
  2. Use a bain-marie (water bath where you put a bowl over a steaming pot, melting the contents of the bowl) to melt the chocolate
  3. Stirring continuously, add the butter
  4. When fully melted, take off the heat and set aside
  5. In a second bowl, beat the eggs then mix in the sugar and vanilla extract
  6. In a third bowl, sieve the dry ingredients (flour, cocoa powder, baking powder, salt)
  7. Fold the contents of the first bowl (chocolate and butter mixture) into the second bowl
  8. Fold in the contents from the third bowl
  9. Add white chocolate chunks if preferred, then spoon into lined baking tray
  10. Bake for 35 minutes, removing from the oven whilst they still seem slightly underdone
  11. ALLOW TO COOL in tray for 20 minutes (I promise they're worth the wait, this is where they firm up)
  12. Profit