Time to Bake Brownies

I love brownies. I was taught how to make them by my wonderful friend Britt Box aka SheWhoBakes, and have carried the recipe and how to make them with me overseas to America.

Here is the adapted recipe she taught me so long ago.

Ingredients

300g (1 &1/2 cups) Sugar

3 eggs

230g (2 sticks) Butter

230g (1&1/3 cup) chocolate chips (semi sweet or dark preferred)

100g (1/2 cup + 2 tbsp) Plain flour

50g (1/2 cup) cocoa powder

Method

Whip the sugar and eggs together until the mixture has doubled in size, and is pale and fluffy.

Melt the butter and chocolate together till they are smooth and runny. (I usually find 30 second bursts in the microwave works well, with a stirring in between).

Sieve your flour and cocoa powder together into a large bowl, gradually add the egg/sugar mixture and butter/chocolate mixture, alternating between the two and stirring between each addition.

For example, add 1/4 of the egg mixture, stir in slightly. Add 1/4 of the butter mixture, stir in slightly. Repeat each step until both the wet mixtures have gone, and the whole batter is thick and gloopy. Do not over mix.

Pour into your pre-lined baking tray. You can use a lining paste if you desire, but I always line just to make sure, especially for brownies which are notoriously sticky and fudgy (well, these ones are).

The tin I used for this recipe is a 9”x9'“ square tin. If you want to convert the amount for a different size pan, then use this link https://www.omnicalculator.com/food/cake-pans to conver to your pan size. Be warned, the mixture will rise to at least 1” high when baking so make sure its not too shallow.

Bake at 350F/185C for 25-30 minutes, take out, leave to cool completely in the tin (as tempting as it is to eat warm, you can reheat if you desire. You need to let everything settle for a good fudgy winning yummy texture).

Slice however you desire, share if you like, or dont!

Enjoy!

Colin x