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Chocolate Brownies Recipe
This recipe will give you quite a few brownies, perhaps 20 oblongs, but if you make any fewer, they'll go so quickly you'll wish you made more.
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If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
Key Features
- Suitable for Vegetarians
Ingredients
For about 18-20 Brownies:
250gr/8 oz Good Plain Chocolate - minimum 50% Cocoa Solids
250gr/8 oz Butter
4 tablespoons (60gr) Cocoa Powder
500gr/8 oz Caster/Granulated Sugar
135gr/4
250gr/8 oz Good Plain Chocolate - minimum 50% Cocoa Solids
250gr/8 oz Butter
4 tablespoons (60gr) Cocoa Powder
500gr/8 oz Caster/Granulated Sugar
135gr/4
Method
Break the chocolate into pieces and gently melt it over a bain marie of very hot water.
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Add the cocoa powder and butter, stirring occasionally.
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When the mixture has melted, remove it from the heat and add the other ingredients. Mix thoroughly. Heat the oven to 180C/350F/Gas 4.
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Line a Swiss Roll tin of about 20 x 18 cm/ 16 x 10 ins - with Bakewell/Silicon paper (unless it has a non-stick coating). Then pour in the mixture.
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When the oven has fully heated bake the Brownies in the oven for 30 minutes. Then remove them from the oven until they sink down - they should still be gooey - don't be alarmed about this, they'll firm up as they cool.
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Allow them to fully cool before you cut them into squares or rectangles.
Keep in an air-tight tin.
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Add the cocoa powder and butter, stirring occasionally.
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When the mixture has melted, remove it from the heat and add the other ingredients. Mix thoroughly. Heat the oven to 180C/350F/Gas 4.
-
Line a Swiss Roll tin of about 20 x 18 cm/ 16 x 10 ins - with Bakewell/Silicon paper (unless it has a non-stick coating). Then pour in the mixture.
-
When the oven has fully heated bake the Brownies in the oven for 30 minutes. Then remove them from the oven until they sink down - they should still be gooey - don't be alarmed about this, they'll firm up as they cool.
-
Allow them to fully cool before you cut them into squares or rectangles.
Keep in an air-tight tin.