I have posted about brownies before on this blog – they were a very rich, gooey and super-chocolatey Double Fudge Chocolate Oreo Brownies. But my recent trip to Lidl (where I bought waffle moulds to make this Waffles recipe) had me buying these silicone brownie moulds. I cannot make the super gooey oreo brownies in this mould, so I have decided to post about this simple yet satisfying chocolate brownie recipe.
I made quite a lot of them. I gave most of them away (I am in dire need to get healthier, exercise more and generally be more active for the upcoming summer!) – some to my Metadrasi acquaintances, some to the neighbours and also a special package for my friend Alison @ Vivaellada. These brownies are not too sweet, sufficiently chocolatey without it being too gooey, and they are sturdy enough to keep in tupperwares and carried across town in a canvas bag.
- 200g of caster sugar
- 200g of brown sugar
- 150g of butter, melted and cooled
- 1/2 tsp of salt
- 3 medium eggs
- 100g of cocoa powder
- 125g of flour
- Preheat the oven to 180 degrees C.
- In a big bowl, mix the sugars, butter and salt thoroughly with a spatula.
- Gradually add one egg at a time to the mixture, mixing well.
- Add the cocoa powder and the flour, fold and mix until there are no big lumps.
- Prepare and line your 20cm x 20cm baking pan with baking paper (if you don’t have these brownie moulds). If you do have moulds, they are silicone so they generally do not need greasing.
- Fill the baking pan/mould with the mixture, and bake for 25 minutes.
- Remove from oven and let cool. If using moulds, tip the brownie pieces out of the mould, and let cool on a rack.
- Dust some icing sugar on the brownies. You can also add nuts to the mixture before you bake, or decorate the brownies after with some chocolate flakes.
- EAT THE BROWNIES!