Here is my brownie recipe which is squidgy, rich and very chocolatey ! This cake keeps very well and will freeze.
In a saucepan melt the butter over a low heat then add the sugars and mix well until the mixture is smooth and the sugar no longer grainy.
In a large mixing bowl place the broken chocolate, vanilla, anise and coffee then pour over the warm butter/sugar mix. Stir well until the chocolate has melted and the mixture is smooth.
Add the eggs and beat into the mixture then sift the cocoa and flour together and fold this into the mix. Once everything is well combined add the chocolate chips and stir.
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 I like to freeze the slab for about half an hour before cutting into neat pieces.
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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