These are brownies as I think they should be, crisp on the outside with a rich chocolatey centre, I love them with a mug of tea on a cold day, or some fresh fruit on a warm day. They are easy to make and dangerously moreish to eat – I have put a serving estimate of 8 to 10, but me and a friend ate most of a tin in one sitting….admittedly we both had to lie down afterwards.
I made the above batch of brownies on one of the wonderful hot sunny days we were lucky to have this summer, and the local raspberries were red ripe and absolutely delicious – there is something about the combination of chocolate and raspberry that is just too heavenly to put into words!
However, brownies are a year round treat and you can really play with the recipe below, adding in additional ingredients such as nuts – walnuts are often used (I have seen a yummy recipe online by Micheal Roux Jnr that has peacons) or white chocolate chunks, or try drizzling them with caramel or melted chocolate once they are cooked. You can also serve them simply with seasonal fresh berries, as I did.
(I did discover that brownies covered with clotted cream and fresh summer fruits is crazy crazy delicious – but perhaps a once a year treat!)
For the below recipe I used a square 8.5″ baking tin, if you are only cooking for a few you can halve the recipe and use one large egg (saves the mess of trying to split one medium one!) and cook the brownies in a medium loaf tin.
I find they sink less if you turn the oven off once they are cooked and leave them in there with the door slightly open, especially if your kitchen is cold like mine I think the contrast from hot to cold can magnify sinking and no-one wants that!
- 165g Butter, cubed
- 165g Plain Chocolate
- 337g Caster sugar
- 3 Medium Eggs, beaten
- 165g Plain Flour
- 1 Teaspoon Baking Powder
- A pinch of salt
- Heat oven to 180'C and lightly grease the baking tin (I use butter for this)
- Break chocolate into smaller pieces, place in a large bowl and melt on a low setting in the microwave, or over a saucepan of gently bubbling water. Once the chocolate is nearly melted add the cubed butter and melt until liquid.
- Take off the heat and stir in all of the other ingredients, mix well and pour the mixture into the greased tin.
- Place in the middle of the oven and cook for 10 - 20 minutes. Check it after 15 minutes - these brownies are better slightly under baked then over baked, they are done once you get cracks across the surface and a very very slight wiggle when you tip the tray.
- Once cooked let them cool, they will sink a little.
- Cut into squares, and enjoy!