Classic Chocolate Brownies
A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients.
How to
1. Heat the oven to 180C/fan 160C/gas 4.
![classic chocolate brownies](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/07/classic-chocolate-brownies1.jpeg?resize=300%2C300&ssl=1)
2. Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
3. Whisk the eggs and sugar together until the mixture is light and fluffy.
![classic chocolate brownies](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/07/classic-chocolate-brownies2.jpeg?resize=300%2C225&ssl=1)
4. Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
5. Fold this in to give a fudgy batter.
![classic chocolate brownies](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/07/classic-chocolate-brownies4.jpg?resize=224%2C224&ssl=1)
6. To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.
7. Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.