Dark Chocolate Brownies: A Simple Traybake
Lalkila Kitchen · Eggs · Vegetarian · Desserts · Contemporary cooking · Western influenced
These brownies use melted dark chocolate, butter, sugar, eggs and flour, with no separate icing. The large tray is meant for cutting into small pieces after cooling. At Lalkila Kitchen, this Western-influenced bake sits alongside halwa and kheer as another kind of sweet to share.
Ingredients
- 375g dark chocolate, chopped
- 375g butter, cubed, plus extra for the tin
- 500g caster sugar
- 6 medium eggs
- 225g plain flour
Method
- Heat oven to 180°C/160°C fan. Grease and line a 30 × 21cm baking tin.
- Melt chocolate and butter in short microwave bursts at medium power, stirring frequently. Let cool slightly.
- Whisk eggs and sugar together. Stir in the chocolate mixture, then fold through flour until evenly combined.
- Spread into the tin and bake about 40–45 minutes. The top should form a thin crust; the centre must be cooked, reaching 71°C/160°F for this egg-based mixture.
- Cool in the tin before cutting.
Cooking notes
Avoid tasting raw batter because it contains both uncooked flour and eggs. Cool the chocolate enough that it does not scramble the eggs. The optional topping from the source is deliberately omitted, so the illustration and ingredient list show plain brownies rather than an iced cake.
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More recipes
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- Moong Dal Halwa with Ghee, Cardamom and Pistachios
- Dark Chocolate Yoghurt with Orange
Source and adaptation
Adapted from Saffron Dent, Good Food, Easy brownies. Original recipe.
Retains base quantities and tin size; omits optional chocolate topping and icing sugar. Uses short microwave intervals and adds egg-dish safety guidance. No output count or Lalkila testing claim.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.