Chocolate brownies are an alltime favourite with the kids - for baking and eating! This fudgylicious slice is best eaten within 3-4 days of baking, and should be stored in an airtight container....although chocolate brownies don't usually last that long.....
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200g butter
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200g good quality dark chocolate or milk chocolate, chopped
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3 eggs
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1 cup brown sugar
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1/2 cup self-raising flour
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1/4 cup plain flour
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1/4 cup cocoa powder
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Optional: 3/4 cup of chopped nuts (walnuts, almonds,hazelnuts)
Preheat oven to 170c (150c fanforced). Grease a 18x28cm slice tin and line with non-stick baking paper, allowing enough paper to overhang the long sides of tin.
Melt together butter and 150g of the chocolate (reserving 50g of chocolate for later) in a heatproof bowl over a small saucepan of simmering water. Stir mixture occasionally until smooth and melted. Remove bowl from saucepan and cool slightly.
In a large bowl beat together the eggs and sugar for 3 minutes (until light and foamy). Add the melted chocolate/butter mixture, beating until combined.
In a separate bowl sift together the flours and cocoa. Fold this into the mixture. Lastly fold in the remaining chopped chocolate (and nuts, if desired).
Pour into the prepared tin and level the surface lightly with spatula. Bake for 30 mins. Allow to cool in tin, then refrigerate for 4 hours (until firm).
Lift slice carefully from tin using overhanging paper ends. Cut into squares with a large serrated knife (for neater edges).
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