Chocolate brownie by matt preston
Indulge in Matt Preston's decadent chocolate brownie recipe. Made with rich dark chocolate, creamy butter, and a touch of vanilla, these brownies are the perfect balance of fudgy and cakey goodness. Easy to make with simple ingredients like brown sugar and all-purpose flour, they’re bound to be your new favorite treat!
- 28 Mar 2024
- Cook time 30 min
- Prep time 15 min
- 10 Servings
- 8 Ingredients
This Chocolate Brownie recipe by Matt Preston is a rich and decadent dessert that's perfect for chocolate lovers. With a fudgy texture and a deep, intense chocolate flavor, these brownies are sure to be a hit at any gathering or as a special treat for yourself. Follow these simple steps to create the perfect chocolate indulgence.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper or lightly grease it.
In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until both are completely melted and smooth. Remove the bowl from heat and let it cool slightly.
In a large mixing bowl, whisk together the melted chocolate and butter mixture with the vanilla extract. Add the brown sugar and mix until fully combined.
Crack the eggs into the mixture one at a time, whisking well after each addition. Continue to whisk until the mixture is smooth and glossy.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. The brownies will continue to set as they cool.
Allow the brownies to cool completely in the pan on a wire rack. Once cool, lift the brownies out using the parchment paper or gently invert them onto a cutting board. Cut into squares and serve.
Tips:
- Make sure to use high-quality dark chocolate for the best flavor.
- Let the butter and chocolate cool slightly after melting to avoid cooking the eggs when they're added.
- For extra fudgy brownies, slightly under-bake them, as brownies continue to cook after being removed from the oven.
- Lining your baking pan with parchment paper makes it easier to remove the brownies once they are baked.
- Add a handful of chocolate chips or nuts to the batter for added texture and flavor.
Enjoy your delicious homemade chocolate brownies with a cold glass of milk or a scoop of vanilla ice cream. These brownies are easy to make and provide a delightful chocolate experience with every bite. Share them with family and friends, or savor them all to yourself!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 4.67g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 2.91g | 8% |
| Sugar 27g | 28% |
| Fat | |
| Fat 20g | 24% |
| Saturated 5g | 18% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 36mg | 7% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.22mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 0.84ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 3.30mg | 30% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 63mg | 2% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.28mg | 3% |
| Water | |
| Water 11g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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