Now I know I’ve already put a brownie recipe up on the Blog (Raspberry Chocolate Brownies)….
BUT, there is always room for more brownies and at the request of a lotta people, I’m putting up my classic brownie recipe. The method is identical to my other recipe, but the chocolate quantities are slightly different.
Also, I have discovered a little tip: brush a layer of butter onto your non-stick tray and the brownies will pop out even more beautifully! Once they’re out the oven, allow to cool in the tray before covering with tinfoil/cling film and placing in the fridge over night. This takes will-power I know , but it will be worth it! The next day you’ll be able to cut up small cubes of gooey, chocolatey deliciousness. NOM.
- 200g dark chocolate, broken into chunks (I use Bournville dark chocolate)
- 150g milk chocolate, broken into chunks (I use Milka or Cadbury’s Dairy Milk)
- 250g pack salted butter
- 400g soft light brown sugar
- 4 large eggs
- 140g plain flour
- 50g cocoa powder (Bournville or Cadbury)
First of all heat your oven to 180C/160C fan/gas 4 and butter your non stick tray ready for brownie goo.
Break up the chocolate into small cubes.
Weigh your butter and sugar, then place the chocolate, butter and sugar in a wide pan and gently melt, stirring occasionally with a wooden spoon.
Don’t fiddle with it too much or you will ruin the chocolate, it’s very temperamental. Also make sure you do this on a low heat, as you don’t want the chocolate to burn. Remove from the heat and let the mixture cool for at least 10/15 minutes. If you don’t let it cool, you’ll end up with a chocolatey scrambled egg concoction.
Stir in the eggs, one by one, into the melted chocolate mixture. It will gradually get more shiny and luxurious!
Sieve over the flour and cocoa, and stir in.
Now pour the mixture into the tray, and bake for 35-40 minutes, depending on your oven. Test them, they should be still gooey on the tsting knife but the mixture shouldn’t be raw. Just go with your instincts a little. If the top starts the burn while in the oven, just place some foil over the top while they keep cooking.
Allow to cool, cover and refrigerate overnight or for a few hours. This allows the brownies to set properly. Cut with a knife and/or cake spatula.
Enjoy my lovelies 🙂