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Speedy one-pan brownies

Speedy one-pan brownies

By Tarek Haddad
15’ Prep time
30’ Cook time
45’ Total time
380 Calories
16 Serving

Summary

This go-to squidgy brownie recipe uses just one pan, so it's quick and simple with minimal washing up! the white chocolate drizzle adds drama, but its not essential.
Tarek Haddad 0 Followers

Step by Step

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Step 1

Preheat the oven to 190˚C, gas mark 5. Grease a 20cm square cake tin and line with baking parchment. In a large heavy-based pan, melt the butter and dark chocolate over a low-medium heat. Take off the heat, add the sugar and eggs, and use a wooden spoon to stir together. Once everything is incorporated, stir in the flour. Pour the chocolate mixture into the lined tin. Bake for 30 minutes, until just set with a slight wobble (don’t test with a skewer). Leave in the tin to cool completely before lifting out and cutting into squares.
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Step 2

To make the drizzle, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. Once almost melted, take the pan off the hob and stir to finish melting the chocolate. Use a spoon to drizzle over the brownies. Keep in the fridge for up to 4 days, if not eating straight away.

Ingredient

  • Plain flour
    Plain flour
    175 grams
  • Unsalted butter
    Unsalted butter
    250 grams
  • Fine sea salt
    Fine sea salt
    0.5 tsp
  • Golden caster sugar
    Golden caster sugar
    320 grams
  • White chocolate
    White chocolate
    60 grams
  • Large eggs
    Large eggs
    4
  • Dark chocolate (70-75% cocoa)
    Dark chocolate (70-75% cocoa)
    300 grams
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