I was always under the impression you couldn’t make truly delicious, moist, fudge brownies from scratch without melting chocolate, and then of course things start to get a bit messy! But I have been playing around in the kitchen (aka the “lab”) and I think we have got it pretty much nailed…brownies with cocoa powder…quicker, tidier and easier!
This was a St Patrick’s Day themed recipe so we have topped it with a mint green peppermint frosting, but the brownies still come out pretty brilliantly even without that added extra!
Here is the recipe:
For the brownies you’ll need:
- 250g caster sugar
- 70g plain flour
- 65g cocoa powder
- 1/2 tsp vanilla
- Pinch of sea salt
- 2 whole eggs
- 145g melted unsalted butter
For the mint icing you’ll need:
- 175g icing sugar
- Mint green food colouring
- A few drops of peppermint flavouring or extract
- 80g softened butter
- 2-3 tbsp milk at room temperature
- 50g dark chocolate chips
- Pre-heat the oven to 160°C (175-180°C if not fan assisted)
- Combine your flour, caster sugar and cocoa powder in a mixing bowl with your butter, and stir together.
- Add 2 whole eggs. Work the eggs in to the batter gently. You want them fully combined into the batter but you don’t want to beat them too much. Beating them will get some air into the batter, which gets in the way of the dense moist brownies we’re going for here. (Optional: If you won’t be sharing with anyone under the legal drinking age, I have been told Baileys goes beautifully in this recipe at this step, if you were so inclined!)
- Transfer to a greased baking tray – ideally 8”x8” square, but you can get away with round as it won’t affect the final product – and bake for 22-25 minutes.
- Use a toothpick to check if it is done, although a little underbaked on the inside will make for a delicious, denser brownie.
- Allow to cool to room temperature and then place in the freezer for around 10-15 minutes.
- For your mint icing, beat together your icing sugar with your mint flavouring, mint green food colouring and 80g softened butter. If it is still a bit chalky, gradually add 2-3 tbsp of milk at room temperature until your frosting is fully combined.
- With the chocolate chips, you can either fold them into your frosting, or melt them down and drizzle on top – entirely up to you, and both are great.
- Remove your brownie from the freezer, cover with the mint frosting, and place back in the freezer for another 20-25 minutes.
- Once it has firmed up, it should be easy to get nice clean slices out of it when you cut into it.
- It is great at room temperature but even better stored in the fridge and served chilled!
From time to time, we recommend products that make our baking lives much easier and where you can get them from.
Personally I can’t really get very far without my stand mixer and would strongly recommend you consider getting one!
The one we use and recommend is below:
However if you are on a tighter budget, I am also a fan of this one:
If you love baking as much as us, please remember to check us out: