Fudgy chocolate brownies in the Ceres Kitchen

Image courtesy of Taste.com

There's always something baking in the Ceres kitchen, and this week it's brownies…

Not the fussy kind with ten steps and a shopping list a mile long. Just one bowl, good dark chocolate, and that deep, fudgy centre we all secretly bake for.

This is the recipe I reach for when I want something that feels like home. Warm from the oven, a little gooey in the middle, and gone within the hour if anyone's around to smell it.

Why this one works

Good brownies come down to a few honest things: real melted chocolate instead of chips, Dutch cocoa for that deep flavour, and not overbaking them. Pull them out while the centre still looks a touch underdone and they'll set to that perfect fudgy texture as they cool.

One bowl, minimal mess, and you can bake them a little less if you like them extra gooey, or a few minutes longer if you prefer them firmer. Either way, they're the kind of thing worth having in the tin for whoever wanders through the kitchen next.

Recipe adapted from taste.com.au.

BROWNIE RECIPE:

This is the recipe I love, taken from the tried and triple tested… (and traded multiple times by moi)
Taste.com.

INGREDIENTS:

125g unsalted butter, chopped

125g dark chocolate, chopped

3 eggs, lightly whisked

335g (1½ cups) white sugar

115g (¾ cup) plain flour

30g (¼ cup) Dutch cocoa powder

1 tsp vanilla extract

Pinch of salt

METHOD:

Step 1 Preheat the oven to 180°C (160°C fan forced). Grease a 20cm square cake pan and line with baking paper.

Step 2 Melt the butter and chocolate together in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Remove from the heat.

Step 3 Stir in the egg, sugar, flour, cocoa, vanilla and salt until just combined. Don't overmix.

Step 4 Pour into the pan and bake for around 30 minutes, or until a skewer comes out with a few moist crumbs clinging to it.

Step 5 Cool completely in the pan before slicing. If you can wait that long.