We all need a bit of a treat when we have to stand up for about four days at the NEC Hobbycraft exhibition – so we thought maybe chocolate brownies would be the answer… and it certainly seemed to go down well with everyone that tried them!
One tip – by trying to save time and melting the chocolate in the microwave on batch two, I would say it definitely did not improve the mix. So I’d suggest staying with the slow but sure method of melting the chocolate over hot water!
The only thing I can’t vouch for is the healthiness of this recipe – I think it comes under the naughty but nice category!
And one other hint – I used foil roasting tins from Tesco – means you can fold them up and throw them away rather than washing up after you have finished. Also, the thin tinfoil keeps the brownies cooking evenly rather than getting a burnt outside and too gooey inside – these were just divine all the way through!
- 150g dark chocolate (I used 79%),100g of milk chocolate
- 300g golden caster sugar, 3 large eggs, 250g of butter
- 120g plain flour, 60g cocoa powder (I used Green and Black’s)
- ½ teaspoon of baking powder, pinch of ground sea salt
- Icing sugar to dust after baking
- Preheat the oven to 180°C/350°F/gas 4. Line the tinfoil roasting tray with greaseproof paper and butter the paper slightly. It makes the brownies easy to get out once they are cooked.
- Melt the butter, dark and milk chocolate in a large bowl over simmering water.
- Beat the eggs in a cup and in another separate bowl sift the flour.
- Add the sugar to the warm chocolate mix and stir thoroughly. Add the eggs and mix. Finally add all the other ingredients and fold and mix everything until you have a good consistency.
- Pour the mixture into the tray, bake in the oven for about 20/25 minutes. Oven temperatures vary so keep checking. Use a skewer or knife and stick it in the middle of the brownie, it should come out a tiny bit sticky which means they are done. Cool in the tray for about an hour so they are 100% set. Then dust with icing sugar.