Classic Chocolate Brownies Recipe | olivemagazine

classic chocclate brownies

Ben's Canteen Chocolate And Peanut Butter Brownies Recipe

Ben's Canteen chocolate and peanut butter brownies

0 ratings

When brownies are this heavenly, they can be eaten at any time of day. Here’s the must-try, super easy recipe from Aussie brunch favourite, Ben’s Canteen in Battersea. Super easy to make, these can be cut into squares and popped in the lunchbox for a cheeky elevenses, or served with cream or ice cream for a decadent dessert

A tray of blondies cut into squares

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1 rating

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Baileys Brownies on hexagonal platters with baubles on the side

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1 rating

An irresistible brownie laced with Baileys and covered in an extra special layer of dark chocolate fudge

Ben's Canteen Chocolate And Peanut Butter Brownies Recipe

Ben's Canteen chocolate and peanut butter brownies

0 ratings

When brownies are this heavenly, they can be eaten at any time of day. Here’s the must-try, super easy recipe from Aussie brunch favourite, Ben’s Canteen in Battersea. Super easy to make, these can be cut into squares and popped in the lunchbox for a cheeky elevenses, or served with cream or ice cream for a decadent dessert

Ben's Canteen Chocolate And Peanut Butter Brownies Recipe

Ben's Canteen chocolate and peanut butter brownies

0 ratings

When brownies are this heavenly, they can be eaten at any time of day. Here’s the must-try, super easy recipe from Aussie brunch favourite, Ben’s Canteen in Battersea. Super easy to make, these can be cut into squares and popped in the lunchbox for a cheeky elevenses, or served with cream or ice cream for a decadent dessert

100g butter
chopped
200g dark chocolate
chopped
4 eggs
250g golden caster sugar
100g plain flour
1 tsp baking powder
30g cocoa

BROWNIE VARIATIONS

100g white or milk chocolate chunks
chopped
100g hazelnuts
toasted, roughly chopped
100g pecans
toasted, roughly chopped
baby marshmallows
2 handfuls

Method

step 1
Heat the oven to 180C/fan 160C/gas 4.
step 2
Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
step 3
Whisk the eggs and sugar together until the mixture is light and fluffy.
step 4
Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
step 5
Fold this in to give a fudgy batter.
step 6
(To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
step 7
Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.

Janine Ratcliffe Portrait

Janine RatcliffeFood director