Chocolate brownies are everyone’s firm favourite. Here is our fool-proof recipe perfect for any occasion – from a dinner party to an outdoor picnic, and an excellent way to keep kids busy on a rainy afternoon.
Makes 12 brownies in one large tray.
220g unsalted butter, cut into squares
270g dark chocolate, chopped
4 free range eggs
205g caster sugar
30g pure cocoa powder
60g self-raising flour
1tsp baking powder
Two medium-sized bowls
One large mixing bowl
Fork and mixing spoons
One large baking tray
Preheat your oven to 200°C.
Firstly, prep your baking tray with a layer of butter, baking paper, and then another thin layer of butter.
Then, melt the butter and chocolate in a bowl over gently simmering water (make sure the bowl doesn’t touch the water) – stirring until you have a smooth sauce and take the mixture off the heat.
Break all of the eggs into your large mixing bowl and mix gently with the caster sugar.
In another bowl, sieve the cocoa powder, flour and baking powder.
When the butter and chocolate mixture has cooled a little, carefully stir into into the large mixing bowl with the egg and sugar mixture.
Finally, sieve the cocoa powder, flour and baking powder again – into the big mixing bowl, and fold in until you have one smooth mixture.
Slowly pour the batter into your prepared tin and bake in the oven for 20 minutes until it is firm on top, but gooey in the middle.
Leave them to cool a little before cutting into squares, but they are best served warm with your favourite accompaniments, here are our favourites to get you started:
- Fresh summer berries
- Mint choc chip ice cream
- A generous spoonful of clotted cream
- Mango coulis (blend fresh mango with sugar to taste)