Chocolate Brownies and Hot Chocolate

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either a fudge consistency or more cake like, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. By 1907, the brownie was well established in a recognizable form, appearing in Lowney's Cook Book by Maria Willet Howard (published by Walter M. Lowney Company, Boston) as an adaptation of the Boston Cooking School recipe for a "Bangor Brownie". It added an extra egg and an additional square of chocolate, creating a richer, fudgier dessert.

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Cooking Method: Baking

Courses: Desserts & Sweets

Difficulty: Intermediate

Servings: 16

Dietary: Vegetarian

Ingredients

Brownies

310 g sugar
95 g plain flour
60 g cocoa
60 g icing sugar
90 g chocolate chips (dark)
¾ tsp salt
2 large eggs
125 ml olive oil (extra virgin)
2 tbsp water
½ tsp vanilla extract

Hot Chocolate {Single Serving}

250 ml milk
1 tbsp cocoa
1½ tbsp sugar (brown)
25 g chocolate (plain, crumbled)
2 tbsp chocolate (grated)
1 tbsp whipped cream
Nutmeg (grated)

Instructions

1
In a medium bowl, combine the sugar, the flour, cocoa powder, icing sugar, the chocolate chips and the salt.
2
In a large bowl, whisk together the eggs, the olive oil, the vanilla extract, and water.
3
Sprinkle the dry ingredients over the wet mixture and fold gently with a silcone spatula until just combined.
Stop folding as soon as no obvious dry pockets remain. Overmixing develops the flour and pushes the brownies towards a tougher, more cake-like texture.
4
Pour the batter into the prepared tray using the spatula to smooth the top. DEpending on how you like the inside of your brownie depends on how long to bake for.
Spread the batter to an even depth, especially into the corners, so the centre and edges bake as evenly as possible.
5
Anything from 22 minutes, very gooey fudge inside up to 40 minutes for a more cake like variety. Check the consistency with a toothpick, if it comes out with only a few crumbs attached you've obviously gone more towards the 40 minutes timing.
Remember that the centre continues to set as the brownies cool. For a fudgier result, look for moist crumbs rather than liquid batter; a completely clean tester indicates a firmer, more cake-like bake.
6
Cool the tray completely on a wire rack before portioning.
7
Hot Chocolate: Gently heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
8
Ladle into a mug, then add the cream to float on top. Grate over a little more chocolate and nutmeg to serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 720.79kcal

% Daily Value *
Total Fat 38.11g59%
Saturated Fat 18.86g95%
Cholesterol 23.25mg8%
Sodium 250.52mg11%
Potassium 182.63mg6%
Total Carbohydrate 85.92g29%
Dietary Fiber 7.97g32%
Sugars 42.53g
Protein 15.03g31%

Calcium 33.60 mg
Iron 1.64 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream or in this case a decadent hot chocolate.