One-pot chocolate-chunk brownies
For an extra-special dessert when entertaining, try these one-pot chocolate-chunk brownies. No one will be able to resist!
Brownies are great for dessert, especially when they’re chewy, soft and rich like these ones. Serve with some good quality ice cream and a scattering of berries for an easy yet impressive treat. Adding nuts to the batter gives a nice texture, as well as a bit of extra nutrition. If you don’t have cacao powder, ordinary cocoa powder will work fine, and use vanilla essence if you don’t have vanilla paste (the paste just gives you a stronger vanilla flavour). Swap out the flour for gluten-free baking flour if required.
If you like the sound of this recipe but want to make something a bit better for you, try my healthier chocolate and berry brownie, or my cacao nut butter fudge brownie. If you can’t tell, I love brownie!
- butter 250 grams
- brown sugar 250 grams
- eggs 3
- vanilla bean paste 1 teaspoon
- plain flour 1 cup (gluten-free if required)
- self-raising flour ½ cup (gluten-free if required)
- cacao powder ½ cup
- walnuts ½ cup, chopped
- white and dark chocolate 1 cup, roughly chopped
- extra nuts and chocolate for topping (optional)
Preheat oven to 170°C. Grease and line base of a 28cm x 18cm brownie pan or similar with baking paper.
- Melt butter and sugar in medium pan, stirring until smooth. Remove from heat and let cool for 5 minutes. With a wooden spoon, beat in eggs one at a time then vanilla. Sift in flours and cacao powder and fold in with nuts and chocolate.
- Pour into tin and top with more chopped nuts and chocolate if desired. Bake for 20-25 minutes or until puffed with crust on top but still soft in centre. Let cool for 30 minutes before slicing.
- Serve with raspberries and ice cream for an indulgent dessert.