I cannot believe I don’t have this recipe posted here already! It’s amazing. I may have overdosed on them at the beginning of the summer, which would explain their absence from this site but that oversight has been rectified now. I was thinking of taking these into work but perhaps I’ll start with something a little less sinful as I know some people are still deluding themselves with new year resolutions! These brownies are everything a brownie should be. Gooey, moist and a little bit chewy and deliciously chocolatey. They are also a doddle to whip up. I believe this recipe came from one of my sister’s old flatmates Kim, so thank you Kim! For best results use a decent chocolate as it really makes a difference.
Makes 1 7″x10 1/2″ brownie tin
185g unsalted butter
185g chocolate (plain or milk)
3 large eggs
270g caster sugar
85g plain flour
40g cocoa powder
– Heat the oven to gas mark 5 and line a brownie tin with baking paper.
– Melt the butter and chocolate together in a medium sized bowl over a pan of boiling water. Remove from the heat and allow to cool.
– Beat together the sugar and eggs in a separate bowl or jug.
– Slowly pour the egg and sugar mixture into the chocolate. Whisk constantly while adding, it should thicken.
– Add the flour and cocoa powder to the bowl and fold in to the mixture.
– Pour into the propared brownie tin and bake for 30-40 minutes at gas mark 5. The centre should still be soft but not liquid check after 30 minutes to see how well cooked it is. The top should be cracked all over.
– Remove from the oven and allow to cool in the tin for at least 20 minutes. Then lift by the paper to remove and place on a board to slice.