In my first year of university, a close friend went through a pretty bad breakup. In attempt to cheer her up we all baked brownies and ordered pizza and drank wine together. I had never made brownies before but figured it would be simple and picked up a kit from the shop. Its safe to say I didn’t trust the process because my brownies were so hard they could substitute for bricks on a building yard. When we went into lockdown in May 2020 everybody took to the kitchen to try out new recipes, myself included and I stayed there until my brownie recipe was perfect. So I am sharing this with you to hopefully prevent you from breaking your teeth as its waaay too late for my university friends now, sorry guys!
Prep Time 20 Mins Cook time 30 – 60 mins
· 225g (8oz) Unsalted butter
· 450g (1lb) Caster sugar
· 140g (5oz) Dark cooking chocolate
· 5 Medium eggs
· 110g (4oz) Plain flour (or gluten – free flour if you prefer)
· 55g (2oz) Cocoa powder
1. The oven should be preheated to 190C / Gas 5 / 170C Fan
2. Start by heating the butter and sugar together in a large pan until smooth. Once all bumps have completely disappeared, take this off the heat and add the chocolate in small pieces and stir until melted.
3. Add the eggs, flower and cocoa powder and stir until mixed. Add this to a 20 x 30cm oven proof dish lined with baking powder.
4. Bake for 30 – 35 minutes so the top is firm but there is a wobble when the dish is lightly shaken. (Trust me on this guys – it continues to cook when its out of the oven, cook anymore and it will be rock hard)
5. Once completely cooled, remove the brownies and cut into squares and dust with icing sugar.
*Serving tip – I absolutely love my brownies microwaved for 30 seconds and served with fresh fruit (Strawberries / Raspberries / Blueberries) and a scoop of Vanilla Ice cream.