Speedy one-pan brownies

Speedy one-pan brownies

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 its not essential.

4.5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Serves16
  • CourseDessert
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,583kJ/ 380kcals

Fat

23g

Saturated Fat

14g

Carbohydrates

36g

Sugars

27g

Fibre

2.7g

Protein

5.1g

Salt

0.2g

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