Easy Traybake Brownie Recipe
A delicious six ingredient traybake brownie recipe, perfect for bake sales, feeding a crowd, or just because you love a chocolate brownie.
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Servings: 24 slices
Ingredients
- 300 g dark chocolate (70%+ cocoa content)
- 300 g unsalted butter
- 6 medium eggs
- 375 g caster sugar
- 150 g plain flour
- 75 g cocoa powder
Instructions
- Preheat your oven to 180ºc/160ºc fan and line a 9"x13″ traybake tin with parchment paper.
- Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted.
- Leave to the side to cool to room temperature for 5-10 minutes
- In a new bowl, whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Pour into the prepared tin and spread evenly
- Bake in the oven for 20-25+ minutes until there is a small wobble in the middle.
- Once baked, leave to cool in the tin completely. Then, set the brownies in the fridge for 3+ hours for best results.
Notes
- These brownies will last for up to one week in the fridge or at room temperature on a cool day
- These brownies can freeze for 3+ months
- I use this traybake tin in this recipe