The Ultimate Chocolate Brownie

 

classic-5
Makes 20-25 depending on how big you like your squares

Ingredients

  • 100g each of milk and dark chocolate (200g total)
  • 250g butter or baking margarine
  • 250g light brown sugar
  • 60g plain flour
  • 60g cocoa powder
  • ½ tsp baking powder
  • 4 eggs

Method

  1. Preheat the oven to 160°C/gas mark 3. Grease and line a 24 cm brownie pan or similar sized square shaped baking dish
  2. In a medium pan, melt together the chocolates, butter and brown sugar until everything comes together in a smooth chocolately liquid.  Set aside to cool slightly while you prepare your dry ingredients
  3. In a large mixing bowl, sift together the flour, cocoa powder and baking powder
  4. Pour the melted chocolate mixture into the dry ingredients and gently whisk together with a balloon whisk or fork
  5. Whisk in the eggs until a sticky smooth batter is formed
  6. Bake for around 30 minutes in the preheated oven, until the top of the brownie is set and firm to the touch.  To achieve brownie gooey-ness a skewer wont come out clean at this point, but don’t worry, the brownies will continue to cook gently as they cool
  7. Cool in the brownie pan for at least half an hour before turning out and slicing into squares

While amazing to eat straight out of the oven, these brownies get better with time!!  They are at their most delicious around 2 days after baking, if they last that long!

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