This recipe courtesy of Easy Living Magazine
Do you like yours fudgy and soft in the centre, or cake-like and full of nuts? There are probably more variations on the basic brownie than any other chocolate treat. These are definitely the gooey version. Brownies need no decorating, serve as they are with perhaps a dusting of cocoa or icing sugar.
Makes : 15 – Prep time : 20 mins – Cook time : 25 mins
Ingredients: 300g (10oz) dark chocolate, roughly chopped (look for chocolate with at least 50% cocoa solids); 300g (10oz) unsalted butter, chopped; 5 free-range eggs; 400g (13oz) caster sugar; 1 tsp vanilla extract; 150g (5oz) plain flour; 50g (1 ¾ oz) cocoa powder; ½ tsp baking powder; pinch of salt; 100g (3 ½ oz) dark chocolate chips
- Heat the oven to 180oC (gas mark 4). Grease a shallow 20 x 30cm (8 x 12 in) baking tin and line with baking paper (leave a little overhanging the two long sides to help remove the brownies from the tin).
- Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth (make sure the bowl doesn’t touch the water). All to cool.
- Place the eggs, sugar and vanilla in an electric mixer and beat for about 4 minutes or until thick, pale and fluffy. Beat in the cooled chocolate mixture.
- Sift in the flour, cocoa, baking powder and salt and fold in using a large metal spoon, until smooth. Gently fold in the chocolate chips. Spoon the mixture into the tin and smooth the surface.
- Bake for 30-35 mins or until the top has formed a crust. It should be firm to the touch but still a bit moist in the centre. Allow to cool in the tin, then remove and cut into squares. Store the brownies in an airtight container for up to 2 days.
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