I knew I’d find the ‘snacks and deserts’ section the most exciting to blog about! Oh, look at all the chocolate!
185g of unsalted butter
185g of good quality dark chocolate (We used half 85%, half 70%)
3 x large eggs
275g of caster sugar
85g of plain flour
40g of coca powder
100g of chocolate chips of your choice
Preheat the oven to Gas Mark 4 (180 degrees) Cube the butter and break up the chocolate and melt together, either in the microwave or a bainmarie. Once melted and mixed together, put to one side.
Put the sugar and eggs into a mixing bowl and beat with an electric whisk until pale, thick and creamy.
Grease the inside of a 20cm x 20 cm cake tin, then line with baking parchment. (Apparently scrunching the parchment into a tiny ball then unfolding means the parchment will line the tin more effectively. Clever!)
Make sure the butter and chocolate mixture has cooled down – luke warm is okay. Fold the chocolate and butter mix into the egg and sugar mix until you have marbled effect as below.
Sift the flour and cocoa into the mixture, folding again as below.
Finally, add the chocolate chips/chunks (depending on what you have chosen) and mix in to the chocolate mixture until evenly distributed, then pour into your pre-lined baking tin. Place on the middle shelf of your pre-heated oven.
It will take 25-35 mins to cook. Check after 25 mins and wobble the tin; the brownies are cooked when the mixture is firm except for a slight wobble in the middle. Leave in the tin until they’re cool, then lift and slice and scoff.