Chocolate chip brownies

I knew I’d find the ‘snacks and deserts’ section the most exciting to blog about! Oh, look at all the chocolate!

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Ingredients:

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

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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. 

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Put the sugar and eggs into a mixing bowl and beat with an electric whisk until pale, thick and creamy. 

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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.

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Sift the flour and cocoa into the mixture, folding again as below. 

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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.

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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. 

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