These brownies (in my opinion) are pretty much perfect! I believe every brownie should have a firm, chewy exterior and a soft fudgey inside – which these brownies do!
The brownie mix is a perfect recipe on its own. However, I decided to chop up some Mars bar and bake within because, why not? I absolutely love the chunks of Mars bar – the caramel turns oozy and gooey and the nougat gives a nice chewy texture. The brownie is such a good foundation for whatever you want to throw in! Feel free to experiment completely! I have also tried incorporating Crunchie, Oreos and raspberries into my brownies before, which all work so well too! 🙂
Baking the brownie is really all on judgement – some days they seem to need longer in the oven than others! My top tip (which I swear by for brownie baking) is to turn off the oven and leave the brownies to cool in there for about 20mins, I find this gives them a great texture! Below I’ve explained in more detail how I judge for when my brownies are done 🙂
This recipe makes 9 large brownies when baked in a small 7″x 7″ tin.
I really hope you enjoy this recipe! ❤ ❤ ❤
- 115g butter, I like to use salted in brownies
- 225g caster sugar
- 60g cocoa, I use Bournville
- 115g plain flour
- 3 eggs
- 1 tsp. bicarb of soda
- pinch of salt
- 1 tsp. espresso/ coffee powder – you can make this by placing instant coffee powder in a food processor (this is optional but I find it gives good depth of flavour to the chocolate)
- 2 x Mars Duo bars, or 2 1/2 individual Mars bars
Start by lining your tin with baking parchment/ grease proof paper. Pre-heat your oven to 190°C.
Melt the butter in a microwave, or on the hob in a bowl over a pan of simmering water. Once its melted leave to cool slightly, and then add the sugar. Beat well until a sugary butter paste is formed. Sift the flour, cocoa, salt, bicarb of soda and espresso powder into the buttery mixture and beat. You should get a dry paste mixture at this stage. Next, beat in the eggs one at a time, you should now have a velvety thick brownie mix!
Add your optional extras in bite size chunks and fold. Place the mix into your baking tin with a spatula and place into the oven!
Tips for baking – because I used a fairly small baking tin, the brownie mix was quite full in the tin. I baked my brownies for 20mins and then checked the oven – the top looked slightly dry as if a crust had formed, which is desirable. However, when I shook the tin there was a lot of ‘wobble’. I placed a skewer into the center of the brownies and they looked as if I had just put then in the oven! I left the brownies for a further 10 mins. This time I traced into the brownies as if I was going to cut them – on inspection the brownie looked extremely gooey, but a crust was forming around the edges of the brownie mix. This is what I look for! I then turned off the oven, and left the brownies inside to cool for about 20 mins.
Judging the brownies is really all down to eye – if you think they need longer, then leave them in the oven. If you think they may be done but they still wobble a lot, I advise turning off the oven and checking them again in 15mins to firm up! 🙂
I really hope these tips help! 🙂
Love, Sofia xoxoxo