Simple brownie recipe
A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. If you ever wondered how to make best chocolate brownies and what ingredients you going to need to simple brownie recipe this perfect chewy and gooey result we all love, olive is here to help. We have provided some great ideas to make variations on the classic chocolate brownie, too, so you can get creative with your baking.
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. Whisk the eggs and sugar together until the mixture is light and fluffy. Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa. Fold this in to give a fudgy batter.
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. 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. If you want extra flavour, add nuts or dried fruit to the batter. Adding it to a brownie batter, of course! Try our deliciously decadent recipe today.
It also makes the texture incredibly fudgy. 003eA classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. My quick and simple recipe for a creamy eggless chocolate mousse. Some use whole eggs, some use egg whites only, and some don’t use eggs at all.
Some use whipping cream or butter, while others don’t. There are plenty of variations, so what’s the difference? Mousse means foam in French, which implies the airy texture this dessert should have. That’s why we either whip cream or egg whites to incorporate air into the mixture. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Most recipes use raw eggs, which generally shouldn’t be a problem.
Every time I make a mousse, though, there’s always someone worried about salmonella. That’s why today I chose to post an eggless mousse recipe. Plus, I made this for my friend who’s currently pregnant, so it’s not like I had a choice. This is a good, basic recipe that my guests always love. I use a bit of water and no butter.
This gives it an intense chocolate flavor and the perfect texture. While some recipes call for melting the chocolate and letting it cool for a few hours before proceeding with the rest of the recipe, I use a different method to make the process quicker. First, heat the water and sugar in a saucepan until the mixture boils and the sugar has melted. Then pour it over the chocolate and let sit for 30 seconds. Mix until the chocolate completely melts. Once folded into the chocolate mixture, the mousse should be soft, silky, smooth, and utterly delightful! Place chocolate in a large bowl.
