These brownies are universally adored by all ages, and are a breeze to whizz together.
They have a fudge, as opposed to cake like, texture and last for up to five days. They freeze beautifully.
Prep time 15mins, total cook 45 mins approx
Ingredients
80g chocolate chips (white or milk), or use other brownies favourites, such as chopped pecans, dried cranberries etc
175g unsalted butter -melted in a small pan
35g cocoa powder
280g caster sugar
2 large eggs
1.5 tsp vanilla extract
110g Plain Flour
Pinch of sea salt
1 tsp baking powder
Method
Preheat the oven to 180C. Line a 20x20cm (approx) tin with non stick baking parchment and a brush of the melted butter.
In a large bowl combine the cocoa powder and caster sugar. Add the melted butter and stir until smooth. When the mixture has cooled a little, add the eggs and vanilla and mix throughly. Add the flour, baking powder and salt into the bowl. Mix well – no flour should be visible.
Finally, mix in the chocolate chips or whatever you are using.
Transfer the mixture into the prepared tin, making sure it is spread evenly. Put in the the preheated for 30mins. Insert a cocktail stick into the brownies to see if they are cooked. If it comes out clean, it’s ready. It may need a few mins more, depending on how gooey you like it. Do not overcook as it turns to cake!
Leave the brownies to cool in the tin. When cooled cut into approx 20 pieces.
Recipe by Charlotte Butterworth @theneedy.greedy (Instagram)
Author: Helen Loder
Co-Director of Sevenoaks Mums