I found this recipe last week, and was a bit short on brown sugar…..easy peasy, replaced half with raw honey and it was honestly the best tasting brownie we have had! Needless to say, they certainly didn’t last 4 days in our pantry!
Ingredients
200g / 14 tbsp unsalted butter (1 3/4 US sticks)
200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
1 cup (175g) brown sugar , loosely packed ( I used 1/2 cup brown sugar and 1/2 cup Parakore Raw Clover Honey! )
3 eggs , lightly beaten
1 tsp vanilla extract
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
Pinch of salt
180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)
Instructions
Preheat oven to 180°C/350°F (160°C fan forced).
Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
If you didn’t use the extra chocolate for stirring in, reduce cook time by 2 minutes.
Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don’t last that long!) or freeze for 3 months.
Full Recipe: https://www.recipetineats.com/easy-chocolate-brownies/