The Deli Counter · Desserts

Chocolate brownie

Name: Chocolate brownie
Total time: 50 min
Yield: 2 servings
Ingredients: 60 g Dark chocolate; 40 g Butter; 50 g Sugar; 1 whole Egg; 30 g Plain flour; 10 g Cocoa powder; 0.13 tsp Salt

A small-batch chocolate brownie with a soft centre.

50 minutes · Easy · 2 pieces / portions

Original house recipe · Not yet kitchen-tested

Ingredients

Dark chocolate60 g
Butter40 g
Sugar50 g
Egg1 whole
Plain flour30 g
Cocoa powder10 g
Salt0.13 tsp

Keep this original batch size for consistent texture and setting.

Allergen notes

Wheat, milk and egg. Chocolate may contain soy and nuts.

Method

Prepare

Heat oven to 175°C (350°F). Line a small 15 cm square oven-safe tin with baking paper.

Melt and mix

Melt chocolate and butter gently in a bowl over simmering water without letting the bowl touch the water. Remove and cool for 5 minutes. Stir in sugar and egg, then flour, cocoa and salt just until combined.

Bake

Spread in the tin. Bake 18–24 minutes until the top is set and a toothpick shows moist crumbs rather than wet batter. Do not taste raw batter.

Cool

Cool in the tin for 15 minutes, lift out and cut into two generous portions.

Bake this two-portion batch in a 15 cm square tin. A larger tin produces a much thinner brownie.

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