This recipe is well loved within my family and everyone else that’s got a try. A batch or two is always requested when it’s mum’s turn to take cake into work for whatever reason, I always know it coming when she starts with ‘can I ask you a favour?’, but always leads to me saying yes and asking how many batches she wants. She did the same thing a few weeks ago, leading to me baking two batches for her to take in next week, plus extra for friends. Just one batch of these makes plenty, unless you’re making them for a big event. I tend to half the recipe if I’m just making them for home, however they do freeze reasonably well.
185g dark chocolate
85g plain flour
40g cocoa powder
100-150g milk chocolate (broken up) *
3 large eggs
*I normally just use a mixture dark and milk chocolate, depending on what I have in, but white chocolate can be added if it’s wanted. I also go for the more chocolate the better, but once again, it’s personal preference.
- Preheat your oven to gas mark 4/180 degrees
- Grease and line a 20cm x 25cm (8″ x 10″) tin (I personally prefer metal to glass, but either works)
- Melt together your butter and dark chocolate, put to the side to cool
- Sieve the cocoa powder and flour into a bowl
- In a separate bowl, whisk together the eggs and sugar until the mixture is thick and creamy
- Pour the cooled chocolate/butter mix into the egg mix, then gently fold them together
- Sieve the flour and cocoa powder (a second time) into the egg/chocolate mix and gently fold together
- Add your broken up chocolate and gently mix it in
- Pour your mixture into your prepared tin and place into the oven for around 25 minutes *
- Leave to cool and then slice
*Depending how gooey/fudgey you like your brownies; I leave them in until I can test with a cocktail stick and it comes out with a little mixture but not too much – may take a little trial and error
> To make gluten free, simply replace the plain flour with gluten free flour and ensure there is minimal cross contamination, as well as double checking the ingredients of rest of your ingredients.
>To make dairy free, simply replace the butter with oil, using around 200ml.
*Edited from a BBC Good Food recipe
*Photos are from a double batch, rather than single.