It’s a bank holiday Monday so therefore it’s raining (lots) here in Norfolk, so instead of our planned trip to the coast we’ve decided to stay in and bake some brownies!
This is a lovely quick recipe to make with the children (or on your own, still in your dressing gown with a tub of ice cream just waiting for those delicious hot brownies to be just cooled enough to eat)
Here’s what to do 🙂
Preheat the oven to 180 degrees (gas mark 4) – if you do a lot of baking it’s really worth getting an oven thermometer, they cost about £5. My oven dial says 140 when the temperature inside is 170 degrees!
Grease an 8″ square or 9″ round tin with butter
190g plain chocolate
3 large eggs
1/2 teaspoon vanilla
250g caster sugar
100g flour (doesn’t seem to matter if it’s plain or SR)
15g cocoa powder
1/2 teaspoon salt
150g nuts – we love Brazil nuts but any will do!
Put the butter and chocolate into a plastic container and blast in 20 second bursts in the microwave on defrost until its all melted (or melt over a pan of hot water).
Beat the eggs, sugar and vanilla together in a large bowl.
Gradually pour the chocolate/butter into the eggs and sugar, stir to combine then sift in the flour, cocoa and salt.
Stir in the nuts – you can use chocolate chunks if you prefer.
Pour into your tin/dish and bake for 25 minutes.
Your brownie will still have a slight wobble when you take it out of the oven, don’t be tempted to bake it for longer as you’l loose that gorgeous gooey brownie texture.
Leave it to cool for 10-15 minutes in the tin as it will keep baking for a while. Turn out onto a board and chop into 16 deliciously decadent pieces! Check out the rest of my blog for lots of other yummy treats to make.
Happy baking, love, Amber x