Chocolate Brownies are an old favourite of mine. I first baked them during a school trip with primary school and was hooked from there on in.
I do find Brownies are a bit hit and miss, I like them really fudgy and chewy but it’s actually quite hard to get them just right, especially the chewiness, which generally remains elusive. Often, they are just too sloppy and have to go back in the oven for 10 minutes. Having said that, they do need to be slightly undercooked to get that ‘fudginess’ (That may well not be a word)
I must confess, this isn’t my own recipe, I’ve not reached the giddy heights of Mary Berry whereby I can conjure up my own recipes to share with you all. I do, however, search the net for the tried and tested and usually with five-star reviews. I’ve used this recipe successfully several times.
I love how Brownies are such a traditional treat, old-fashioned if you like. I visited a historic Somerset Country house ‘Hestercombe’ Recently and they always have Brownies in their garden cafe. The cafe is situated in what used to be stables and has a wonderful atmosphere about it. I saw them sitting there and thought, I haven’t made them in a while so today I decided I would.
If you would like to treat your family (or just yourself) to these delicious Brownies then here’s what you’ll need:
- 100g Plain chocolate (milk will also do)
- 2 Large Eggs
- 125g Unsalted Butter softened
- 275g caster sugar (Use soft brown)
- 50g Self raising Flour
- 25g Plain flour
- 2 Tablespoons Cocoa Powder
- Dash of vanilla Essence
Prep: 10min › Bake: 35min › Extra time: 20min cooling › Ready in 1 hr.
Heat the oven to 180 C / Gas 4. Grease and line your tin (about 20cm square) with parchment.
break up the chocolate into a microwavable bowl and melt in either in the microwave or you can use the Bain Marie method if you prefer. I use the microwave but watch it carefully as it can burn quite quickly.
Put the vanilla, butter and sugar into a large bowl and beat till well combined. Add the eggs a little at a time, beating all the while.
Sift both types of flour and the cocoa powder into the bowl then add the melted chocolate and stir all the ingredients well.
If you’re adding nuts/dates do so now.
Combine all the ingredients well and Spoon the mixture into the lined tin. Smooth with the back of a spoon.
Bake the brownies on the centre shelf for 35 minutes or until they have formed a nice crust on top, Place foil over the top if you need to. My oven tends to scorch the top a little so I will pace foil over the top after 15 mins or so. When cooked the Brownie should be a bit squidgy in the middle, As it cools it will set a little more.
Leave the brownies for 20 minutes, then cut them into squares. If you like you can sprinkle some icing sugar on top.
Serve with Ice cream, cream, or both… Enjoy!