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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.
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
Break the chocolate into pieces and gently melt it over a bain marie of very hot water.
Add the cocoa powder and butter, stirring occasionally.
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.