chocolate brownies

Deliciously indulgent...

300g salted butter, cubed

300g high quality dark chocolate, broken into pieces

450g granulated sugar 

5 large eggs, beaten

200g plain flour, sieved 

Two 7 x 7 tray bake foil tins or four 175g sweet pastry cases

  • Pre-heat oven to gas mark 4.
  • Melt butter and chocolate in a heatproof bowl suspended over a saucepan of barely simmering water.
  • Put to one side.
  • Beat sugar and eggs in a mixing bowl until the mixture is creamy.  
  • Beat the chocolate mixture into the sugar and egg mixture.
  • Fold flour into the combined mixture. 
  • Divide the batter into the two foil tins or four pastry cases.
  • Place the foil tins or pastry cases onto a baking tray. 
  • Bake foil tins in the oven for 35-40 minutes, bake pastry cases for 30 minutes - the brownies will form a crust and a skewer will come out almost clean.
  • Leave on a wire cooling tray for a few hours, this will enable the brownies to set. 
  • Once fully cooled, cut into portions. 

The brownies cooked in foil tins will keep for at least a week in an airtight glass jar. You can also stir in 75g cooking fudge pieces to each tray if desired and cook for 45 - 50 minutes. Both versions freeze well.