I am yet to meet anyone who doesn’t love a good brownie!
This recipe is my favourite. Its reliable, comforting and never fails to satisfy the appetite. Ever 😉
I literally make these once a fortnight, sometimes even once a week if I feel the need. I do always share them out though and give a box to whoever I might be seeing that day. The rest go in an airtight jar and they will keep well for at least a week. My lovely friend bought me a gorgeous pink kilner jar recently and now I have an excuse to make them so I can store them in a pretty place ;-). I love jars!
Above: My gorgeous new pink addition to my jar shelf. Thanks Liz x
I strongly advise that depriving yourself of life’s pleasures will make you utterly miserable! Eating only lettuce will not make for a long and happy life! On the other hand, don’t go crazy! It’s very simple when you think about it! A little bit of what you like does you the world of good.
I use good quality dark chocolate (minimum 70% cocoa solids) and unrefined sugar. One small square is enough with a hot cup of tea. I don’t drink red wine but a couple of my friends I had the pleasure of cooking for recently assured me that these are an excellent accompaniment to a glass! So much so, I do believe they demolished about 4 each on the night. And took the rest home the next day. It’s a pleasure to see people enjoying something you have made!
Above: Birthday brownies for my daughters 3rd birthday!
I made a batch at 6.30am this morning to post off for a friend’s birthday! They make an excellent gift in a lovely tin and I have used this recipe for presents, party’s,dinner guests, every one seems to love them, from the three-year olds right up to my nearly 80-year-old Nan. They are a big hit!
They are very easy to make, the tricky part is timing it just right so that it doesn’t cook all the way through like a dry cake! I have had varied success with this but seem to be on a roll timing it for 21 minutes!
Above: Batch for friend’s birthday. Just the right amount of squidge!
- 185g Unsalted Butter
- 185g 70% Minimum Good Quality Dark Chocolate (Aldi do a great range and not too expensive!)
- 85g Plain Flour (You could replace this with gluten-free or ground almonds for wheat allergies etc)
- 3 Large Eggs
- 275g Golden Caster Sugar
- 40g Cocoa Powder
- Icing Sugar to Dust after Cooking
- Pre-heat oven to Gas 4.
- Break up the chocolate and put into a heat proof bowl along with the butter. Melt in the microwave, checking every 30 seconds until melted. Usually takes around 2 minutes but every microwave may differ! Once melted set aside to cool until luke warm, just so long as it’s no longer hot enough to cook the eggs when combined!
- Mix the flour and cocoa powder together sieving into a clean bowl. Set aside.
- In an electric mixer (if you have one), beat the eggs with the sugar on the highest speed setting. This will make the mix turn very pale and the volume will increase almost doubling in size. Do this for at least two minutes. This will add air into the mixture for a lighter brownie.
- Once the melted chocolate mix from step 2 is cool enough, add this into the egg mix, folding it in gently to prevent knocking the air back out. Once combined, sieve the flour mix into this and again fold it in, don’t stir as this will make the brownies too dense without the lightness you have whipped into the eggs.
- Pour into a tin, you can get good tray bake tins, mine was just a poundshop job! The base of my tin measures 24cm by 18cm and it’s just the right size to hold this mixture.
- Cook on the middle shelf until the top starts to crack but inside still looks moist. I would recommend between 20-25 minutes but I have found around 20 works best.
- Leave to cool completely in the tin at room temperature. Dont be tempted to cut into it before its cool! Then sprinkle with icing sugar and cut!
I hope you enjoy x