Ingredients:
- 275g plain chocolate
- 275g butter
- 175g plain flour
- 1 teaspoon of baking powder
- 325g caster sugar
- 4 eggs, lightly beaten
- 1 teaspoon of vanilla extract
- 85g milk chocolate, cut into large chunks
- 85g white chocolate, cut into large chunks
You can switch the quantities of chocolate if, for example, you prefer milk chocolate to plain chocolate. However, with brownies, I find that plain chocolate works better for the main chocolate as it creates a nice bitter taste & the milk & white chocolate chunks add a hint of cream.
Method:
- Pre-heat the oven to gas mark 4 & line a baking tin (12in x 8in, 1.5in deep) with lightly buttered greaseproof paper or foil.
- Put the plain chocolate and butter into a large bowl & place over a pan of simmering water & allow to melt.
- Place the flour & baking powder into a bowl and set aside.
- Remove the melted chocolate & butter mix from the heat and stir in the sugar
- Add the eggs & vanilla essence & stir.
- Add the chocolate mixture to the flour & fold together.
- Pour the mixture into the prepared cake tin & place in the oven & bake for 25-30 minutes.
The brownies will be ready when the top is firm, but the inside is soft. Allow the cake time to cool in the tin before removing & cutting into squares to serve.
