You can’t go wrong with brownies, ever. I truly believe that. These brownies are the most delicious chocolate brownies you can make. It’s gooey and fudgy with a shiny top which is the best combination. The chocolate chunks add a bite and the sea salt cuts the sweetness which makes you keep wanting more. These brownies are a one pot dessert recipe which is always a good idea! It barely takes any effort and honestly swirling the batter around is so much fun! I hope you try these brownies and love them as much as everyone whose tried them has. This was the perfect recipe to start 2022 with!
Happy Baking!

Servings: 20-25 pieces

Prep Time: 20-25 mins

Baking Time: 34-40 mins

Chilling Time: 2-3 hours

Total Time: 4+ hours

Ingredients: 

• 225g butter

• 225g semi sweet chocolate, chopped

• 4 eggs at room temperature

• 1 tsp salt 

• 180g castor sugar 

• 220g brown sugar 

• 1 tbsp vanilla extract 

• 115g all purpose flour 

• 10g unsweetened cocoa powder

• 100g dark/semi sweet chocolate chunks

• 1-2 tbsp sea salt 

Directions: 

1. Preheat the oven to 350F. Grease a baking tray and line it with parchment on the base, greasing it. I used a 9*13 baking dish.

2. In a large mixing bowl, add butter and chopped chocolate. Using a double boiler or microwave melt it together. If using a microwave, melt for 1 min and stir and then melt in 30 second intervals, stirring in between.

3. To the melted butter and chocolate mixture add eggs, castor sugar, brown sugar, Vanilla essence and salt. Whisk together till just combined.

4. Add sifted flour, cocoa powder, baking powder and whisk it slowly till just combined. Do not overmix.

5. Add half of the chocolate chunks and fold it in.

6. Pour batter in the greased pan and evenly spread it out.

7. Top with the remaining chocolate chunks. Using a toothpick spread it out and cover them with a little batter. Gently tap the tray so that it’s evened out.

8. Sprinkle sea salt over it.

9. Bake at 350F for 33-40F or till a toothpick comes out almost clean. A little crumbs is good because it is gooey and not over baked.

10. Once baked, cover it let it cool for atleast 2-3 hours in the fridge before cutting. If you can, let it chill overnight.

11. Cut and serve! These can last 4-5 days I’d cling wrapped and kept airtight in a cool place.

Notes/Tips:

• The better quality chocolate you use, the better the end result.

• Make sure you use room temperature eggs.

• Do not overmix when mixing flour. You want to be gentle and not over do it. Over mixing leads to a stiffer brownie.

• Putting the chocolate chunks on top makes the crust have chocolate chunks baked into it which gives a great texture.

• Yes it’s difficult to wait but chilling the brownies is very important for a clean cut.

• Melting butter & chocolate in a microwave- Heat for a minute & stir. If not melted heat for another 30 seconds.

• Melting butter & chocolate in a double boiler- Place a pan with an inch of water and let it come to a boil. Place a larger bowl on top with the butter and chocolate in it and let it melt. Stir in regular intervals till melted. It should take 2-3 minutes.

• To check if the brownies are done- if the toothpick comes out completely clean it is overdone. The toothpick should not have wet batter on it, that is underdone. The perfect gooey brownies are ready when the toothpick comes out with moist crumbs on it

• Prepare the pan by lightly greasing and then place parchment paper on the base. grease the parchment paper. This helps taking out the brownies from the pan.

• Cling wrap the brownies before placing it in the fridge so that it does not dry out.