I haven’t made brownies for quite a while, and I think the last time that I did make them they came out of a box. Over the weekend I found a recipe card that I had picked up from somewhere and decided to give it a go – with some adaptations of course!
I was actually surprised just how well these turned out – especially the middle ones as I love the gooey bits! But then again, the slightly crunchy edges are great when still warm with ice cream slathered over them……
- 175g/6oz dark chocolate, broken into pieces
- 140g/4oz unsalted butter, diced
- 3 eggs
- 225g/8oz sugar
- 100g/3.5oz plain/all purpose flour
- 1 tbsp cocoa powder
- 1 teaspoon baking powder
- 50g chocolate chips (I used dark choc chips, but use your favourite type)
- Heat the oven to 180C/160C fan forced/350F.
- Line and grease a rectangular tin (approx 27cm x 17.5cm x 3.5cm / 11in x 7in x 1.5in).
- Place the butter and chocolate pieces in a microwave proof bowl and microwave in 30 second bursts until both the chocolate and butter melt. Stir together then leave to cool for 15 minutes.
- Once the chocolate has cooled, whisk the eggs and the sugar together in a large bowl until the mixture is fluffy and doubled in volume.
- Gently fold in the cooled chocolate.
- Sift in the flour, baking powder and cocoa.
- Stir in the chocolate chips, being careful not to lose too much air from the mix.
- Pour the batter into the prepared tin and spread to the edges.
- Bake for 25-30 minutes or until the middle is set and the top of the brownies is slightly crusty. (If the middle is still wobbly then leave in the oven for a few more minutes.)
- Leave to cool in the pan before slicing.