As the snow falls and the ice builds, many of us will think about treating ourselves in the evenings with some rich chocolate treats. Chocolate brownies – especially ones lifted straight out of the oven – more than adequately satisfy this urge, so it pays to know how to make them. Here we have detailed a few of our favourite recipes and we highly recommend that you give them a go. We’ve aimed to cover the main categories of chocolate brownie, with nutty, gooey and smooth recipes all explained. We’ve also made an effort to make them as simple as is feasibly possible to follow, so good luck and happy eating!
Nutty Chocolate Brownies
Nuts do add a great texture to the classic chocolate brownie, whether sprinkled on top or embedded within the main event. You can also alter the texture and taste of the nuts yourselves, by choosing to cook them, crush them or include them in their raw state (so you can appreciate that chewy and waxy quality which many have).
55g Unsalted Butter
120g Dark Chocolate
3 Eggs (Medium Sized)
40g Plain Flour
220g Caster Sugar
1 tsp Vanilla Extract
20-30g Cocoa Powder
1 tsp Baking Powder
60g Natural Yogurt (Set)
90g Hazelnuts / Pecans (chopped small, but not into a powder)
- Take the dark chocolate and break it up into a medium sized glass bowl. Add butter and place in a microwave until just melted.
- In another bowl, whisk the eggs, sugar and vanilla extract together until everything has become one and slightly thick.
- Once the flour, baking powder and cocoa powder is sieved, add the egg mixture, the chocolate mixture, chopped nuts and set yogurt and with a wooden spoon combine everything together. Then pour it all into a greased square tin of around 25cm in size.
Place in oven at 160 degrees centigrade.
- Once cooled, your nutty chocolate brownies are ready to serve! We often enjoy it with some ice cream or chopped up bananas with a light custard.
Gooey Chocolate Brownies
Gooey chocolate brownies really are one of the ultimate foodie indulgences. Merely the thought of gently pulling apart a deliciously moist chocolate brownie is comforting, so eating one at the end of a long, cold day in winter is really rather special. Teamed up with a mug of hot chocolate you simply can’t go wrong. The recipe below is one which a few members of The Chocolate Hedgehog team have cooked time and time again, so we hope you enjoy it as much as we all do. The other plus is that making brownies, or any sort of baked chocolate, doesn’t come much simpler than this.
200g Unsalted Butter
3 Eggs (Medium Sized)
50g Self-raising Flour
325-375g Dark Chocolate
250g Muscovado Sugar
- Turn oven on to 190 degrees centigrade and line a square tin (c. 8 inches square) with appropriate parchment.
- Place the chocolate and butter together and then melt them in the microwave.
- Whisk all the eggs thoroughly until they fluff up. Once done, add the sugar to the mixture and mix it in entirely. Then you’re able to mix the chocolate into the mixture.
- Place the mixture in the tin for around half an hour. The top should harden slightly, but the middle should remain slightly wobbly.
- Take the chocolate brownie out of the oven and leave on the side to cool. As it does so, the wobbly middle will firm up naturally. Once it has become firmer, divide it up and enjoy!
Silky Smooth Chocolate Brownies
A smooth brownie of the perfect consistency is a joy to behold. These sorts melt in your mouth and they are at their best when served alongside a dollop of cream or brandy butter. They’re extremely rich, so one at the end of a meal will leave you feeling very full indeed.
250g Unsalted Butter
250g Dark Chocolate (the higher the cocoa content the better)
300g Brown Sugar
3 Eggs (Large Sized)
70g Cocoa Powder
Half tsp Baking Powder
- Turn the oven on to 180 degrees centigrade.
- Melt the dark chocolate.
- Mix the sugar and butter together until a light and airy mixture is created.
- Break all the eggs into a bowl and mix them together for a minute.
- Using a sieve to filter everything, place the cocoa, baking powder and flour into another bowl. As you stir them together, start adding the egg in a little at a time.
- Now fold the chocolate into the mixture gently.
- Place the final mixture into a medium sized cake tin and put in the oven for 30 minutes. Check with a knife that it is cooked and then enjoy!
So there you have it – the Chocolate Hedgehog brownie guide. We hope this will encourage you to get together with friends and start cooking.