Chocolate brownie recipe from Little Bee Bakes
Today we are so lucky because Jess from Little Bee Bakes is sharing a very yummy looking (her Instagram feed always makes me drool) brownie recipe with us! I’m really looking forward to having a go at this one myself. First, let's get to know Jess a little…
Here at Little Bee Bakes I’m lucky enough to be able to bake up all sorts of sweet treats. Specialising in bakes that fit through your letterbox, I create brownies, blondies, cookies and more for people to enjoy. I’ve been running my business for over 3 years now and I absolutely love it, there’s nothing more rewarding than creating something I know people will love.
As well as being a passion of mine, baking is real therapy to help me cope with anxiety and depression. From a young age, baking has always been that thing for me that helps me. It’s an activity that can really help to take your mind off things and to be mindful. It’s hard not to be cheered up by the smell of bakes fresh from the oven, and the satisfaction of eating them.
This chocolate brownie recipe is very much tried and tested, and I’ve adapted and changed it over the years to make it the best it can be. The end result is a rich and fudgey brownie that has just the right amount of squidge. I’ve put white chocolate chips as the filling in this recipe, but feel free to change it up – you could add pieces of chocolate orange to the top, fill them with a mixture of chocolate chips, add a bit of sea salt for a more grown up flavour…
9″ square baking tin
80g dark chocolate (minimum 50% cocoa solids)
3 medium eggs
275g light brown sugar
50g cocoa powder
105g plain flour
3/4 teaspoon baking powder
100g white chocolate chips
First things first, preheat your oven to 160 fan/170 electric. Then grease and line your baking tin. Use a piece of kitchen towel or a pastry brush to grease the tin with butter or margarine, and then cut a square of greaseproof paper. Push the paper into the sides of the tin and cut down the corners so they fold over each other. Place the tin to one side.
Break the chocolate into a microwavable bowl and add the butter. Cover and pop in the microwave on full power for around 2 minutes. Microwaves differ in power so check that the butter is fully melted and the chocolate is soft, when it is then it’s ready. If you don’t have a microwave, you can place a heat-proof bowl over a pan of water to melt the butter and chocolate this way (make sure the bowl doesn’t touch the water).
While the butter is melting, break the eggs into a mixing bowl and add the sugar. Using a spoon or a whisk mix together really well, for a good few minutes. The longer you mix together the crispier the top of the brownies will be. You’ve mixed enough when small bubbles appear.
Add the cocoa powder, flour and baking powder to the egg mix and stir to combine. Make sure that everything is mixed together well. Then take the melted chocolate and butter and stir into the mix. Then add your chocolate chips to the mix and stir. When you have a glossy mix then you’re ready to put it into the tin.
Spoon the mixture into the baking tin and spread evenly, making sure you get the mix into all corners.
Place the brownies in the middle of the preheated oven and bake for around 20 minutes. After 20 minutes, open the oven and give the tin a wiggle. If the brownies wobble all over then place them back in the oven for a few minutes and check again. When the top is shiny and the middle has a tiny bit of wobble, the brownies are done. Remove from the oven and leave to cool before cutting, eating and enjoying!