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.

Ingredients:

• 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

Preparation:

1. Preheat the oven to 180 degrees C.
2. In a big bowl, mix the sugars, butter and salt thoroughly with a spatula.
3. Gradually add one egg at a time to the mixture, mixing well.
4. Add the cocoa powder and the flour, fold and mix until there are no big lumps.
5. 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. 
6. Fill the baking pan/mould with the mixture, and bake for 25 minutes.
7. Remove from oven and let cool. If using moulds, tip the brownie pieces out of the mould, and let cool on a rack.
8. 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.
9. EAT THE BROWNIES!