Your Easy 3-Step Brownie Recipe

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Who doesn’t love brownies? Do a quick online search for brownie recipes and you’ll find thousands of different ways to make this popular chocolate dessert. There’s fudgy brownies, brownies with cracked tops, gooey chocolate brownies… the list goes on.

Today’s recipe will give you a classic chocolate brownie, but with an added twist – we’ve got a decadent chocolate glaze to top off your dessert! For a fun touch, you can add rainbow sprinkles on top of the glaze, or make it even more chocolate-y by adding mini chocolate chips into the batter.

If you’re looking to serve a healthier option, you can go without the glaze too. This recipes makes about 12 brownie slices.


Ingredients for Brownies:
75 g Unsalted Butter, softened
115 g Sugar
1 tsp Vanilla Extract
3 Egg Whites
85 g Plain Flour
50 g Cocoa Powder
½ tsp Baking Powder
1 tsp Salt

Ingredients for the glaze:
135 g Confectioners’ Sugar (also known as powdered or icing sugar)
2 Tbsp Cocoa Powder
¼ tsp Vanilla Extract
4 Tbsp Hot Water



To make the brownies:

1. Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, cream butter and sugar together until the mixture is light and pale yellow. Add vanilla extract, flour, cocoa powder, baking powder and salt. Mix well.
2. In a separate bowl, whisk egg whites until fluffy with a soft peak. Fold in egg whites into batter until well incorporated.
3. Pour mixture into a greased 8-inch square baking pan and bake in a pre-heated oven at 180 °C for 25 minutes or until it is cooked through. Set aside to cool.

Tip: To check if brownie is completely cooked through, insert a toothpick into the centre of the brownie. You’ll know its cooked when the toothpick comes out clean without any batter streaks. If there are a few cooked crumbs sticking to the toothpick, that’s fine!

To make the glaze:

1. Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, mix glaze ingredients until well combined.
2. Position your brownie over a cooling rack and slowly pour the glaze over cooled brownies. To achieve the best glaze results without any mess, pour from the centre of the brownie and use a spatula to spread it out. Let the glaze set before cutting the brownies up.


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