Brownies are my go-to bake and I am more than happy anout the fact I’ve finally perfected my recipe. All brownies baked using the soon to be divulged recipe have been greeted with rave reviews that aren’t just off my mum.
They are the most versatile things you can bake, they taste like heaven and they are an absolute breeze to bake. The hardest part about baking a brownie is nailing the timing. The timing is key in the process and if you leave them in even for a minute too long your life is over. You’re finished. There’s nothing worse than a dry brownie. I repeat, nothing.
Of late, I’ve made a fair few batches which have all received compliments in abundance. I just wanted to share my own recipe with you so I can not only prove that I can make my way around a kitchen but also so you can enjoy them them as well. I’ll sit and wait for the thank you flowers and cards to start rolling in. I love a peony. Just saying.
So, get your baking tins, apron and stomach ready for the chocolatey time of your life.
- 225g unsalted butter
- 150g plain flour
- 225g golden castor sugar
- 150g milk chocolate
- 200g dark chocolate
- 4 large eggs
- A square baking tin
- Baking paper
- A saucepan (preferably a large one)
- Whichever filling takes your fancy
- Before doing anything, put the oven on to 180 so it’s ready when you are
- Melt your butter and chocolate together in a saucepan until smooth
- Take off the heat and stir in the castor sugar
- Whisk your eggs in a bowl and while stirring the chocolate and sugar mix slowly pour in the eggs
- Once they’ve combined you can now fold in your flour. All of this will still be in the saucepan so make sure you use a big enough one. This part may seem like hard work but just keep going until everything is together and really thick and sticky
- You can now pour it into the baking tray that you’ll already have lined with brown baking parchment (you’ve done that part already right?)
- Leave in for around 15 minutes before checking on them but I usually leave mine in for around 25 (give or take)
- Bring them out and check them by putting a clean knife in and seeing how much chocolate comes out on it. You definitely want some but not loads as that means it will all probably fall apart when you cut it
- Once it’s ready, leave to cool in the tin before taking out to cut. My pan leaves me with 9 fairly large brownies but yours may be bigger or smaller depending on the size of the tin
- Now is the time for taking a picture and posting on Instagram. Or is that just me?
Just incase you’ve got left over Creme Eggs that you plan on using please note that you should part bake the brownies for around 15 minutes before pushing the egg halves into the mixture to finish baking.
Other than that, get cracking and let me know what you think.