The best part about these is that they formed a beautiful almost crackly crust that formed a lovely pattern on cutting. However the brownies were impossible to cut into new squares and I believe it’s because I cut them when still warm. I will try this recipe again with some variations and update it here if I end up making them better but for now, these are nearly the best chewy brownie you’ll try for a recipe that’s this easy and fuss-free. Go ahead and make them this Valentines Day for your loved one(s). More Valentines Day Recipe Ideas Eggless Strawberry Mousse Molten Chocolate Lava Cakes Eggless No-Bake Mango Cheesecake Rich Chocolate Fudge Cake Browse all dessert recipes to get more inspiration for your Valentines Day menu. INGREDIENTS: 8 tbsp of unsalted butter, at room temperature 4 oz of unsweetened chocolate 1.5 cups of sugar (see notes) A pinch of salt 2 tsp of vanilla extract 2 eggs 1 cup of flour 2 tbsp of cocoa powder
INSTRUCTIONS:

  1. Place the unsweetened chocolate and butter in a bowl.
  2. Using a double boiler, melt the chocolate and butter. To do this, place the bowl containing them over another pan with boiling water without the bottom of the bowl touching the water. When the chocolate is melted and glossy, remove from double boiler set up and set aside to cool.
  3. Meanwhile, prep the baking pan. An 8×8 square pan works best – grease the base and sides with butter (or use baking spray) and place a piece of parchment or greasing paper at the bottom. Grease again with butter or spray over the paper. Set aside. Pre-heat oven to 350F/180C.
  4. In a bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  5. When the chocolate has cooled, add sugar and vanilla. Gently combine until the sugar has almost melted in.
  6. Add the eggs and mix again until combined.
  7. Tip in the flour mixture and gently fold until no streaks of flour remain. Do not overwork the batter, otherwise your brownies will be tough.
  8. Pour batter into prepared pan. Tap firmly on the counter top to dispel any air bubbles. If you still see some on the surface, gently pop with the tines of a fork.
  9. Bake in the pre-heated oven for about 35-40 mins. Check at 35 mins if it’s done. If the base is too gooey your skewer will come back with a sticky tip so bake a bit longer if that’s the case. If you over bake though, the brownies will turn very dry. Let the brownies cool in the pan for 10 mins and then transfer to a wire rack to cool completely. Cut with sharp knife when completely cooled and store remaining ones in an air tight container outside for up to a day or refrigerated for up to 3 days. NOTES: – if using bittersweet or semi-sweet chocolate instead of unsweetened as in the recipe, reduce the sugar amount by about 2 tbsp to 1/4 cup depending on your preferred sweetness level – the chocolate flavour in this is quite intense but if you want to be really evil, sprinkle some chocolate tops on top before baking. You can also add nuts or dry fruits, etc to customize the brownie flavour and make it your own – you can easily halve this recipe, just use a smaller baking pan and bake for a shorter period of time For brownie recipe in Tamil, Telugu, Kannada, Hindi, Marathi, Urdu, etc, please use the Google Translate button in the sidebar