If you’re looking for a chocolate brownie recipe that is the ultimate and rich, then look no further. There are many brownie recipes out there, but none like the Annabel Langbein Brownies Recipe.
This Anna Langbein Brownie Recipe will satisfy your sweet tooth in a way that only chocolate can do. These rich and nutritious treats are made with a variety of ingredients that will fill you up without weighing you down. My favorite part about this recipe? It’s easy to make.
What Is a Chocolate Brownie?
A chocolate brownie is a dense, chocolate cake that has been baked. Brownies can be made with different types of flour which are not usually white or whole wheat. They can also be made with different types of chocolate.
What Is The Difference Between a Brownie And a Cake?
Brownies are denser and have a more intense flavor than cake, plus they don’t need frosting or other toppings. The cake is usually softer and lighter in texture, making them better for serving at parties where the taste can be appreciated by a larger group of people.
Brownie ingredients include butter, sugar, eggs, and cocoa powder. You will also need flour (either white or whole wheat), baking soda, salt, and vanilla extract. These are the basic ingredients that you will find in most brownie recipes – but there are many variations and additions that you can make.
Who is Annabel Langbein?
Annabel Rose Langbein, a New Zealand celebrity cook and food writer, has published 25 cookbooks to date. She is best known for her three seasons of the TV show Annabel Langbein The Free Range Cook which was launched in 2013 on NZ’s Television One network.
Langbein has been a food writer for magazines since 1984 and she has also written cookbooks such as NZ Life & Leisure, Cuisine, and her own publications of The New Zealand Herald’s Canvas magazine. She appeared in various international television networks including Saturday Kitchen UK.
Annabel Langbein Brownies Recipe
The Ultimate Chocolate Date Brownie Recipe
- Prep time: 10 mins
- Cooking time: 50 mins
- Serves: 30 pieces
- 2 cups chopped dates
- 1 tsp baking soda
- ¾ cup boiling water
- 200g / 6½ oz finely diced butter, at room temperature
- 4 eggs
- 2 tsp vanilla extract
- 2 cups caster sugar / superfine sugar
- 1 cup dark cocoa, sifted
- 1 cup flour
- ½ tsp baking powder
- 250g / 8 oz dark chocolate chips or chopped dark chocolate (I use Whittaker’s 72% Cocoa Dark Ghana)
- Preheat oven to 160°C (325°F). Line a 30cm x 24cm (= 12 inch x 9 inch) slice tin with baking paper.
- In a large bowl, combine dates and baking soda. Stir in boiling water and mix until dissolved. Add butter; stir to melt the butter. Let mixture stand for 20 minutes.
- Mash softened dates with a fork to break them up into a creamy consistency, then add eggs and vanilla. Add sugar, cocoa powder, or melted chocolate chips until well combined. Add flour and baking powder and stir until smooth before adding the chips of choice.
- Smudging the batter into a greased brownie tray and bake for about an hour. Cool before cutting it into squares, storing it in a sealed container will keep it fresh for at least three days.
Rich Chocolate Brownie Recipe
- Prep time: 10 mins
- Cooking time: 50 mins
- Serves: 30 pieces
- • 250g butter
- • 250g dark good quality chocolate
- • 2 cups sugar
- • 5 eggs
- • 3/4 tsp of vanilla extract
- • 1 cup of plain flour
- • 1/2 tsp of baking powder
- • 3/4 cups of cocoa
- • 1/4 tsp of salt
- • Icing sugar to sprinkle
- Preheat the oven to 180°c. Grease a baking tray 20 x 25.
- In a medium saucepan, combine the butter and chocolate. Heat over low heat, stirring constantly until melted. If you’re using a microwave-safe bowl, place it in the microwave for 4 minutes or 2 minutes at a time, stirring after each interval.
- Transfer to a large bowl and add the brown sugar.
- Add the vanilla and eggs and stir until smooth.
- Sift all the dry ingredients into the wet mixture.
- Place brownie mix into the greased baking tray. Bake for 40 minutes or until the edges start to brown and cracks form on top.
- Cool the brownie down, then sprinkle with icing sugar. Bon appetit!
Other Famous Annabel Langbein Chocolate Recipes
- Banoffe Pie
- Salted Caramel Cookies
- Easter Egg Truffles
- Chocolate Nice Cream
- Confetti Bar
- Peanut Crunch Slice
- Double Choc Anzac Biscuits
- Spiked Chocolate Popcorn
- Meringue Rollade with Chocolate Mousse and Berries
- Healthy Hedonist’s Chocolate Mousse
- Molten Chocolate and Raspberry Fondants
- Chocolate Bark
- Florentine Slice
- Mexican Hot Chocolate
- Chocolate Coconut Ice Slice
- Double Chocolate Ice Cream
- Raspberry Chocolate Tarts
- Glutten-free Chocolate Cake
- Chocolate Chip Cookies
- Old Fashioned Chocolate Sauce
- Three Ingredients Chocolate Mousse
- One-Pot Chocolate and Raspberry Cupcakes
- The Ultimate Chocolate Brownie
- Chocolate Truffles
- Choconut Slice
- Festive Gubana
- Chocolate and Cranberry Slice
- Chocolate Ganache
- The Ultimate Chocolate Cake
- Hazelnut Meringue with Chocolate Filling
- Velvet Chocolate Mousse
- Chocolate Truffle Fudge Cake
Check Annabel Langbein’s chocolate recipes here.
What is the secret to brownies?
When making brownies, don’t overbeat the eggs as that will add too much air and is likely to make a more cake-like less dense brownie. If you live in an area where there’s high humidity or elevation is low, use large eggs – this helps adds moisture which makes for a better textured and denser brownie.
What ingredient makes brownies fudgy?
Unusually, many home cooks make fudgy brownies with butter and either bittersweet or unsweetened chocolate (or both). Fudgy brownie recipes also typically contain cocoa powder and a whole egg. Some variations call for an additional egg yolk as well.
What makes brownies more chewy?
Butter or canola oil are essential for a fudgy brownie, while lighter in texture and chewiness, only butter is used in cakey brownies. Brown sugar also plays an important role, as it helps the flour form gluten that leads to a chewy consistency.
What makes brownies shiny on top?
To get shiny brownie tops: add the sugar to the still warm chocolate and butter mixture.
What makes brownies fudgy vs cakey?
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. When going for fudgy, butter and chocolate are two great sources of fats to add. Cakey batches will use baking powder as a leavening agent instead of just eggs or sugar.
What does extra egg do to brownies?
If using a brownie mix that calls for an extra egg, the texture of the final product is more cake-like than chewy.
Should Brownies be gooey in the middle?
Brownie batter should not be fully cooked before being baked for best results. You want the centers to be slightly undercooked when removing the brownies from the oven so while they are cooling, they will finish cooking and this ensures you have a soft texture throughout.
Should you beat eggs before adding to brownie mix?
The success of a brownie recipe is all about the sugar and egg whites whipped separately. Sugar makes the batter fluffy, and eggs make it rich with air bubbles.