Thursday 17 April 2014

Thursday Chocolate Brownies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today seemed like a good day to bake brownies.

 And it's Thursday hence the name Thursday Chocolate Brownies. This is a classic Mary Berry recipe so everything is basically chucked into a bowl, mixed and then baked. Homemade brownies ready within the hour, inshallah. 
Now, how gooey, fudgy or more sponge like you want them (why would you?) is up to. It all depends on how long you bake them for. A shorter time will give a crisp top and a decadent almost batter like centre reminiscent of a chocolate fondant. But a longer time will take them to more cake like realms.
I actually think it's a crime to over bake brownies - just bake this Heavenly Chocolate Cake  instead!
Other brownie recipes on this blog include Raspberry and White Chocolate BrowniesThe Best Chocolate Brownies Ever (at the time - I think todays may have beaten them), Flourless Chocolate Brownies and Fudgy Brownies.

The ingredients for these treats are: Butter, Sugar, Eggs, Cocoa Powder, Self-Raising Flour and Milk Chocolate Chips.

Bismillah, let's start!

Get your oven preheated and your tin prepped. Full details will be at the end :)

First, heat up a little Butter in the microwave.

Pour it into a mixing bowl.

Sprinkle in Milk Chocolate Chips.

You could use dark or white chocolate too.

Next, crack open your Self-Raising Flour jar or bag or box - you get what I mean!

Allow the flour to join the party!

Now, to up the chocolate flavour ..

.. Cocoa Powder!

Add it to the bowl - don't bother sifting!

Next, the Sugar!

Finally, the Eggs!

The original recipe called for 4 large ones but my eggs were on the smaller side so I cracked in an extra.

I hope Mary Berry won't mind.

If you're like me and impatient, use an electric stand mixer.

Fit it with the paddle attachment.

Or just use a wooden spoon or electric beaters!

Plug in your machine - which I always forget to do!

Begin on the slowest speed unless you want a a face full of (and kitchen full) of cocoa powder.

And, then crank it up!

Mix just until everything is evenly blended.

Nearly time to bake!

Before spooning into the tin ..

.. grab the brightest spatula you have ..

.. and give the sides a good scrape and mix in case the machine has missed anything!

Time to grab your prepared tin, and begin spooning in your batter.

Be sure to get in every last drop!

Smooth out so it bakes evenly.

And, this is what we are aiming for!

Once baked ..

.. insert a clean toothpick (or skewer) into the centre, and it should come out with only a little bit of wet batter on it.

The brownies will continue to cook whilst they cool down - which doesn't really make sense.

But they will!

They may sink a little when cooling but don't panic.

All's well that ends well :)

Once they're completely cool (or just about), slice them up!

These would be perfect with a glass of cold milk.

That is if I drank milk.

Before we end, let us take a moment to study the middle of these brownies.

They will be the most gooiest ever known to man (and woman).

I think it's about time that we get these out of the house (in case we eat them all) - which reminds me, these make perfect gifts for little boys and big girls who love chocolate and are home for the holidays!

Full Written Recipe:

Thursday Chocolate Brownies

Adapted from a recipe by Mary Berry 


275 grams (10 ounces) Butter, softened

375 grams (13 ounces) Sugar

5 medium Eggs

75 grams (3 ounces) Cocoa Powder

100 grams (4 ounces) Self-Raising Flour

100 grams (4 ounces) Milk Chocolate Chips


Preheat the oven to 180C or 160C fan or Gas 4.

Grease and line a square cake tin measuring approx 30 x 23 x 4cm.

Place all the ingredients in to a large bowl and mix well until evenly blended.

Spoon the batter into the prepared tin, and place in the oven to bake. 

Bake for about 45-50 minutes or until the top is crisp and a toothpick inserted comes out with a tiny bit of wet batter on it.

Allow to cool completely and then cut and enjoy!

This Time Last Year:

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Keep me in your duas, please,


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