Fudgy and rich with unmistakably rich caramel notes, you will discover a whole new favourite when you try this brownie recipe with brown sugar.
You might not think that it makes much difference what type of sugar you use in a brownie but it actually make a huge difference - the flavour of darker sugars really comes through.
In testing this brownie recipe, I wanted to find just the right balance of caramel and toffee tones without overpowering the chocolate flavour.
I found discovered that you get the best results when you use a combination of light brown sugar and dark brown sugar (in a 1:2 ratio, as it happens) so that's what you'll use in this recipe, and I just know you're going to love it.
To make your brown sugar brownies, you'll start by melted dark chocolate and butter together, and then stir in your light brown sugar and dark brown sugar.
Next, you'll stir in eggs and vanilla and finally, you'll fold in a little flour. You don't need very much flour for the recipe, because we want the final result to be fudgy and rich, not cakey.
Once you'll made your batter, you'll simply pour it into a lined tin and bake!
The final trick, which I now do with all my brownies, is to pop it in the refrigerator overnight. This not only allows you to cut really neat brownie squares, it also ensures your brownies stay beautifully fudgy.
I can't wait for you to try my brownie recipe with brown sugar - it's a revelation!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 300 g (1¾ cup) soft light brown sugar
- 150 g (1 cup) soft dark brown sugar
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cup) plain white flour (all purpose flour)
Equipment
- Large heatproof bowl
- Non-stick cake tin 20cm x 28cm (8 inch x 11 inch)
Instructions
Preheat the oven to 180C (160C fan).
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Stir in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Fill with the brownie batter and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack to cool.
Place in the fridge to chill overnight.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Brownie Recipe With Brown Sugar
Brownie Recipe With Brown Sugar
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 300 g (1¾ cup) soft light brown sugar
- 150 g (1 cup) soft dark brown sugar
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cup) plain white flour (all purpose flour)
Equipment
- Large heatproof bowl
- Non-stick cake tin 20cm x 28cm (8 inch x 11 inch)
Instructions
- Preheat the oven to 180C /350F (160C/320F fan).
- Put the butter and chopped dark chocolate in a large, heatproof bowl.
- Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Fill with the brownie batter and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack to cool.
- Place in the fridge to chill overnight before slicing.
Nutrition
More brownie recipes to try
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