Friday, 4 July 2014

Chocolate Brownies

 Constant Comfort - Food for the Soul

This is a friends recipe which she has used for years and it never disappoints! I have baked these for various lengths of time - longer for a drier and chewier texture, but the timing below should leave you with soft in the middle and slighty crispy on the outside.

Do bear in mind that they continue to cook whilst they are cooling down, so if you are worried they are too soft, they will be slightly firmer once cooked. It's best to leave them to cool in the tin completely I find, then remove and divide. Place on a cooling rack once divided for a little while if you want the bottom to dry out a little.

I use a Brownie Tin which is 25cm x 20cm x 5cm (10" x 8" x 2"). It's probably my favourite cake tin (I know, completely utterly sad!) and is a Silverwood anodised one. I have started building up my collection of these over the last few years because they are amazing. They cook more evenly and don't require lining with paper just a light greasing - either with margarine or Cake Release Spray which I have recently switched to in all of my baking.

These brownies, by the way, are NOT diet friendly. This is a warning: They are moreish, they are chocolately, they almost probably bring on "a moment on the lips, a lifetime on the hips" comments from surrounding people... but once you've tasted them they are so worth it! If you are on Slimming World like me (or similar), I suggest just not counting them and accepting you are going to enjoy a treat.

Chocolate Brownies

Makes about 16 squares


90g Plain Flour
42g Cocoa
175g Unsalted Butter
350g Caster Sugar
Vanilla Essence or Flavouring
3 Large Eggs beaten (or 4 medium)

Optional: 85g Chocolate broken into chunks

Tip: I find Dark Chocolate best but any works well - and I always use the cheap value chocolate.

  1. Melt sugar, butter and 3 tsp water in a saucepan. Stir over a low heat until melted.
  2. Remove from the heat. Leave to cool. (Can take 45 minutes to an hour or so.)
  3. Once cool, stir in some Vanilla Essence or Flavouring (1-2 tsp) and the beaten eggs one at a time.
  4. Add the flour (I don't usually bother sieving!) and cocoa, and beat into a smooth paste.
  5. Pour mixture into a greased and lined tin (if you have a tin that requires lining).
  6. If you are using chocolate, press the chunks into the mixture, and smooth.
  7. Bake for 25 minutes (180⁰C Fan or 160⁰C if not a fan oven) until set, risen and the top is crisping off.
  8. Leave to cool completely and then divide.

Note: These will not last very long - they are too delicious!!!

Serving Suggestions:
Served warm with ice cream or cold with a dusting of icing sugar and topped with fresh raspberries - SO YUMMY!

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