Chocolate Brownies


Special requirements
food processor

400g dark chocolate
100g unsalted butter, softened
250g caster sugar
60g plain flour
60g cocoa powder
4 large free range eggs, beaten
1 tsp vanilla essence

1) Preheat oven to 180 °C.
2) Break up the dark chocolate. Place into a heatproof bowl and melt gently.
3) Remove the bowl from the heat and leave to cool until needed.
4) Place the butter and sugar into the bowl of a food mixer and beat until fluffy.
5) Gradually beat in the eggs, beating well after each addition.
6) Beat in the vanilla essence.
7) Spoon the cooled melted chocolate onto the mixture then mix thoroughly.
8) Sift the flour and cocoa into the mixture and gently stir in.
9) Once completely combined, spoon the mixture into a 15cm greased and base-lined baking tin and spread evenly.
10) Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
11) Remove the tin from the oven and allow to cool on a wire rack.

Hint: If your brownies get a bit stale, place in the microwave for 10 seconds and serve warm with a scoop of ice cream.


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