Two delightful methods for preparing brownies, whether you prefer a traditional traybake or a soft, dough-like brownie served in a skillet. Either way, these indulgent treats are perfect when paired with vanilla ice cream!
Preparation time
less than 30 mins
less than 30 mins
Cooking time
30 mins to 1 hour
30 mins to 1 hour
Serves
Serves 6
Serves 6
Dietary
Nut-free, Pregnancy-friendly, Vegetarian
Nut-free, Pregnancy-friendly, Vegetarian
From Saturday Kitchen
This recipe has a Nutri-Score B, a great choice for a sweet treat with a well-balanced mix of fats and carbohydrates. With the richness of dark chocolate and a touch of vanilla, it’s a delightful dessert that’s not overly indulgent.
Equipment
Ingredients
- unsalted butter 125g/4½oz
- dark chocolate 75g/2¾oz, minimum 70% cocoa solids, broken into pieces
- caster sugar 250g/9oz
- vanilla extract ½ tsp
- plain flour 75g/2¾oz
- baking powder ½ tsp
- free-range eggs 2
- vanilla ice cream, to serve
Method
Melt the butter and chocolate
- Melt the butter: Preheat the oven to 200°C/180°C Fan/Gas 6. In a glass bowl set over a saucepan of gently simmering water, slowly melt the butter, ensuring the bottom of the bowl doesn’t touch the water.
- Add the chocolate: Once the butter is melted, add the chocolate and stir until the mixture becomes glossy and smooth. Remove from heat.
Prepare the batter
- Add sugar and vanilla: Stir the sugar and vanilla extract into the melted butter and chocolate mixture.
- Mix in flour and baking powder: Add the flour and baking powder, then mix thoroughly until well combined.
- Whisk the eggs: In a separate bowl, whisk the eggs for a few minutes until light and fluffy. Carefully fold the whisked eggs into the chocolate mixture, making sure to keep as much air in the mixture as possible.
Two options for baking
- Option 1 – Brownie traybake: Line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Let it cool, then slice into nine equal pieces and serve.
- Option 2 – Soft brownie dough in skillet: Pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. For a family-style dessert, top with a few scoops of vanilla ice cream and serve directly from the skillet.
What can you serve with this
- Vanilla ice cream: A classic topping for brownies, offering a smooth, creamy contrast to the rich, fudgy texture.
- Whipped cream: Light and airy, whipped cream enhances the decadence of the brownies without overwhelming them.
- Fresh berries: Serve with a handful of fresh raspberries or strawberries for a refreshing, slightly tart contrast.
Nutri-score Health Check
This recipe has a Nutri-Score B, which reflects a balanced dessert option. While it’s rich in sugar and fats, using high-quality dark chocolate adds antioxidants, and pairing with vanilla ice cream brings in calcium and protein for a sweet yet nourishing treat.
Recipe FAQ
- Can I make this gluten-free? Yes, you can substitute the plain flour with a gluten-free flour blend or almond flour for a gluten-free version of this recipe.
- Can I use milk chocolate instead of dark? You can, but the flavour will be sweeter and less intense. For best results, use at least 70% cocoa dark chocolate.
- Can I prepare the batter in advance? Yes, you can prepare the batter the day before, cover it, and store it in the fridge. Bake the next day as directed.
Storing FAQ
- How should I store leftover brownies? Store brownies in an airtight container at room temperature for up to 3 days. If you need to store them for longer, keep them in the fridge for up to 1 week.
- Can I freeze the brownies? Yes, brownies freeze well. Wrap them in plastic wrap and foil before freezing. They can be stored for up to 3 months. To serve, thaw at room temperature or warm them up in the oven.
Reheating FAQ
- How do I reheat brownies? To reheat, wrap the brownies in foil and place them in a preheated oven at 160°C for 10-15 minutes, or until warm.
- Can I reheat the ice cream-topped skillet brownie? It’s best served fresh, but you can gently reheat the brownie base and add a fresh scoop of ice cream when serving.
