Tuesday, 25 February 2014

The best chocolate brownies

I have been making these chocolate brownies for as long as I can remember. I have tried other recipes but these are the best around.

The brownies are gooey, moist, very chocolatey and overall delicious! They are best eaten when warm as they have the gooey texture to them, however they are equally tasty once cooled or the next day.  Be assured they will not last a long time as no one will be able to resist them, I have just taken a batch out the oven and they are already starting to disappear!

Chocolate Brownie

350g/12oz dark chocolate
250g/9oz unsalted butter, chopped into squares
3 large eggs
250g/9oz dark muscavado sugar
85g.3oz plain flour
1tsp baking powder

Preheat the oven to 150Âșc. Butter a tray bake tin and line with grease proof paper. 
Melt the chocolate and butter together, over a pan of simmering water. Stir well and cool.
Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
gently fold in the melted chocolate mixture then sift in the flour and baking powder and gently stir until smooth.
Pour into the tray bake tin and bake for 25-35 minutes or until just firm to touch. There should be moist/gooey crumbs on the skewer when inserted. Do NOT be tempted to overcook!
Best served warm, with cream or ice cream.  

I hope you enjoy baking and eating these!


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