Save to your scrapbook
Speedy one-pan brownies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This go-to squidgy brownie recipe uses just one pan, so it’s quick and simple – with minimal washing up! The white chocolate drizzle adds drama, but it’s not essential.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 Minutes
250g unsalted butter, plus extra for greasing
300g dark chocolate (70-75% cocoa), chopped
320g golden caster sugar
4 large eggs
175g plain flour
½ tsp fine sea salt
60g white chocolate, chopped
1 Preheat the oven to 190˚C, gas mark 5. Grease a 20cm square cake tin and line with baking parchment. In a large heavy-based pan, melt the butter and dark chocolate over a low-medium heat. Take off the heat, add the sugar and eggs, and use a wooden spoon to stir together. Once everything is incorporated, stir in the flour. Pour the chocolate mixture into the lined tin. Bake for 30 minutes, until just set with a slight wobble (don’t test with a skewer). Leave in the tin to cool completely before lifting out and cutting into squares.
2 To make the drizzle, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. Once almost melted, take the pan off the hob and stir to finish melting the chocolate. Use a spoon to drizzle over the brownies. Keep in the fridge for up to 4 days, if not eating straight away.
Typical values per serving: