Lazy Chocolate Brownies
25 min 
16 brownies 
Hold up, we know what you might be thinking, “Not another brownie recipe!” But pause right there because our Lazy Chocolate Brownies recipe is the easiest and most indulgent treat you’ll ever make! We’ve coined it lazy because it’s a breeze to whip up, but the flavour? Absolutely scrumptious!
These Lazy Chocolate Brownies are not your average brownies. They’re not just tasty; they’re a silky delight loaded with both flavour and nutritional goodness. A healthy treat that truly hits the spot! The stars of the show are Food Thoughts Chocolate Coated Nibs. These little nuggets of cocoa are boasting the most intense chocolate flavour you can find in the commercial world. Picture raw chocolate, small bits of crushed, dried roasted beans—no additives, no dairy, no nuts nor gluten, just roasted cacao nibs dipped into 70% dark chocolate. The perfect substitute to nuts and the most chocolatey healthyish indulgence!
Get ready for the laziest, most delicious brownies you’ve ever made! Our Lazy Chocolate Brownies are pure chocolate goodness, retaining all the taste and nutritional value. Have you got 30 minutes? You’re almost there!
You will need
- FOR THE BROWNIES
- 150g unsalted butter
- 200g Food Thoughts Dark Chocolate Chips
- 4 large eggs, beaten
- 200g light brown sugar
- 100g caster sugar
- Pinch of salt
- 1 tsp vanilla extract
- 80g flour, sifted
- 2 tbsp Food Thoughts Chocolate Coated Nibs
- FOR THE CARAMEL (optional)
- 100g caster sugar
- 3 tbsp golden syrup
- 4 tbsp double cream
- 30g unsalted butter
- A generous pinch flaky sea salt
Method
Preheat the oven to 170C/Gas mark 3. Grease and line a 23 x 23cm brownie pan with baking parchment.
To make the brownies, melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water - or use the easy may - microwave in the oven in 30 seconds intervals - mixing in between for a smooth texture. Transfer to a large bowl and allow to cool for a couple of minutes. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.
Pour into the prepared pan and smooth the top. Sprinkle with chocolate coated nibs. Bake for 20-25 minutes until set on top, but slightly wobbly in the middle still. Leave to cool completely in the tin before cutting into squares.
Optional - for an extra level of decadence, make the caramel drizzle: Put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the mixture is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, whisk to combine, then set aside. Once slightly cool, drizzle over your brownies.
