For this recipe, you will need:
- 115g/4oz Butter
- 115g/4oz Plain Chocolate
- 300g/10 1/2oz Caster Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 140g/5oz Plain Flour
- 2 tbsp Cocoa Powder
- 100g/3 1/2oz Chocolate Chips
- 100g/3 1/2oz Walnuts/Pecans (optional)
Method:
- Preheat the oven to 180c/350F/Gas Mark 4
- Grease and line a 18cm/7inch square cake tin
- Place the butter and chocolate into a saucepan and stir over a low heat until melted - don't let it burn!
- Remove the chocolate from the heat and leave to cool slightly
- Stir in the sugar and vanilla extract
- Add the eggs, one at a time and stir until smooth. You need to make sure that your chocolate is relatively cool at this point else your eggs will start cooking when added to the mixture.
- Sift the flour and cocoa powder into the mixture and fold together
- Crush the nuts (if using) with a rolling pin until they are the same size as the chocolate chips
- Stir in the chocolate chips and nuts. I couldn't find any chocolate chips so I used Magic Stars instead. This made a nice alternative as they are of a similar size and made the mixture slightly sweeter.
- Pour the mixture into the tin
- Bake in a preheated oven for about 35-40 minutes. You want your brownie to be slightly gooey in the centre.
The brownie is best served warm with some vanilla ice cream.
I hope you enjoy this recipe as much as I do.
Ellie xxx