*Makes approx. 20
Ingredients:
200g dark chocolate – broken into chunks
250g butter
80g cocoa powder
65g plain flour
1 teaspoon baking power
360g caster sugar
4 large eggs
Pre-heat the oven to 170c 150c (fan) Gas mark 3
**Line a 23cm (9”) square non-stick baking tray with baking paper (greaseproof paper)
Method:
Melt the chocolate and butter in a heatproof bowl over a pan of slightly simmering water, or you can do this stage in the microwave in 30 second blasts making sure you stir well between each 30 seconds.
Allow the chocolate to cool slightly then add in all the dry ingredients – cocoa, flour, baking powder and sugar.
Whisk the eggs in a separate bowl, then slowly add to the rest of the ingredients. Keep mixing until well combined.
Pour the mix into your lined tin, then place in the oven and bake for between 40-60 minutes, depending on the size of your tin. But remember you may need to adjust the cooking time slightly. Bake for slightly longer or slightly less depending on the size and shape of your tin and the depth of your brownie mix, also whether you prefer your brownies gooey or slightly firmer.
Once baked, leave the brownies to cool slightly before taking out the tin and cutting into individual portions.
**If you don’t have a 23cm/9” square tin don’t worry too much, use what you have. 20cm square, 25cm square, a round tin, or even better a large disposable foil tray (less washing up!)
*the number of portions you get depends on how generous you are when you cut them.
Most important information - wait for them to cool before you eat them. Don’t burn the inside of your mouth as I’ve done before because I didn’t want to wait for them to cool.
~ Need them to be gluten free? no problem. Swap out the plain flour for gluten free plain flour, I promise you you won’t notice the difference. I can confirm they are just as delicious (taste tested at least 5 just to make sure) ~
