Valentine’s Day is right around the corner, and regardless of your sentiments towards this holiday, it’s undeniable that it’s always nice to do something special for your partner, friend or even yourself.
Preparing food is a fantastic way to express your appreciation, especially if it’s something tasty that you can savour together.
I’m always up for cooking for someone, but when it comes to baking, I tend to become a bundle of nerves – something invariably goes wrong, I become extremely stressed, and these are not the kind of emotions I want to stir up on Valentine’s Day or any other day for that matter. However, this is where the simple five-ingredient recipe swoops in to save the day.
So, I decided to give chocolate brownies a go with just a few basic ingredients – and they turned out to be the most fudgy ones I’ve ever tasted. All you need is five ingredients – sugar, butter, flour, eggs and chocolate – to whip up the brownie batter, and then it’s just about popping it in the oven and garnishing it to your heart’s delight.
Despite not being much of a baker, I am very particular when it comes to brownies. They must have that slightly crispy exterior, but be luscious and fudgy in the middle.
And this recipe from Scientifically Sweet that I stumbled upon online certainly hit the mark. It was a breeze to follow, and with a prep time of less than 30 minutes, it’s perfect if you’re short on time to prepare something – but still crave a sweet treat at the end of the day, reports the Express.
I enjoyed a warm slice with a cuppa, but it would also pair brilliantly with ice cream or any other treat of your choice. Here’s how I whipped them up.
Valentine’s Day brownies
Ingredients
- 170g dark chocolate
- 100g salted butter
- Two large eggs
- 200g granulated sugar
- 71g all-purpose flour
To decorate:
- Chocolate hearts
Method
Before we get started, it’s worth mentioning that I didn’t stick strictly to the recipe – I used caster sugar instead of granulated and Bourneville chocolate instead of the 70% cocoa variety the recipe called for.
Nevertheless, the brownies turned out scrumptious, so don’t be deterred if you don’t have the exact ingredients listed in the recipe.
To begin, preheat your oven to 180C and line a small baking tray with greaseproof paper. Break your chocolate into small pieces, place it in a microwave-safe bowl along with the butter, and melt in 10-second intervals.
Once you’ve achieved a smooth, silky mixture, don’t let it cool – it needs to remain warm for the next step.
Crack the eggs into a separate bowl and gradually add the sugar, stirring continuously to ensure they blend well.
Then, pour in the chocolate mixture and continue whisking until the batter is ultra-smooth and glossy. Add the flour at this stage too, folding the mixture until everything is thoroughly combined.
Then, pour the mixture into the lined baking tin, using a spatula to ensure it’s evenly spread out.
I began to panic when I realised there wasn’t much batter and I didn’t have a smaller baking tin. I was about to make the world’s thinnest brownies, but I hoped they would rise a bit in the oven.
After 25 minutes, they had risen slightly, looking better than when I first put the tray in. I then transferred the brownie to a rack to cool before starting on the decoration.
I encountered another problem when I realised the hundreds and thousands I’d bought wouldn’t stick to the top of the brownie. They just rolled right off again, so I wouldn’t recommend this step.
While it was still slightly warm, I pressed some chocolate heart shapes I’d bought from Asda into the brownie. They melted beautifully into the filling while maintaining their shape.
After cooling for a little longer, it was time to taste. I cut the brownie into small slices and took a bite – I was instantly impressed.
They had that unbeatable fudgy centre and crisp outer edge that I love, and they tasted so indulgent. I had to leave most of it at my parent’s house so I wouldn’t take it home and eat it all myself.
I highly recommend this recipe if you’re not a fan of baking like me, but still want to try making a beautiful Valentine’s dessert – even if you’ve got the wrong ingredients.