Chocolate Brownies
Here is my brownie recipe which is squidgy, rich and very chocolatey ! This cake keeps very well and will freeze. I mix the whole lot in a saucepan to save on washing up.
Makes 16 squares or 8-10 slices
Ingredients
You will need a n 8 inch square (20cm) tin lined with paper. Preheat the oven to 170 degrees c (fan assisted). I use paper to line the tin rather than lining paste because brownies are squidgy and are easier to remove from paper.
200g Butter or margarine
120g Brown sugar
80g Caster sugar
100g Dark chocolate broken into pieces
1tsp vanilla extract
1 tsp instant coffee powder or granules
2 eggs
90g Plain flour
60g Cocoa
80g Dark chocolate, (use milk or white chocolate chips for a streaked effect)
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Preparation
In a large saucepan add the butter, sugars, broken up chocolate, coffee and vanilla. Stir over a low heat until everything dissolves and you have a smooth dark syrup looking mix.
Take off the heat and stir well then weigh into a sieve suspended over the pan the flour and cocoa. Stir this into the mix then add two beaten eggs and the chocolate chips. Stir to combine.
Transfer the mixture to the prepared tin and level it with the back of a spoon or angled palette knife. Bake for 20 minutes then place on a cooling rack, still in the tin and allow to cool completely.
Once cold, remove from the tin, remove the backing paper then cut into 16 neat 2 inch squares or 8-10 slices.
These brownies will keep in a tin for at least a week.
TIP – A dusting made from 1 tbsp. cocoa and 1 tbsp. caster sugar gives a crunchy and attractive looking finish to your brownies. Dust over before the cake has completely cooled.
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