For break time
This recipe has been with me since I started my baking journey in 2014. She Who Bakes AKA Britt Box came to stay and she taught me how to make delicious brownies with creme eggs inside. I won’t use any other recipe because this one just works! Thank you Britt, for everything you’ve done in my baking life and for being such a wonderful friend.
100g dark choocolate
185g caster sugar
85g plain flour
40g cocoa powder
Kit Kat bars (3x chunky, or 3x regular 4 finger)
turn your oven on to 185c/350f/gas 4
Melt the butter and dark chocolate together in a heat proof bowl. You can either microwave in 30 second increments- or over a double boiler. A double boiler is when you have a heat proof bowl that is slightly larger than your pan. Boil water in the pan and place the bowl on top. Make sure the water doesn’t touch the bottom of the bowl. Keep boiling the water to create hot steam that will slowly melt the chocolate and butter. Once fully melted, take the bowl off (carefully) and stir till smooth.
Put the caster sugar in a big bowl and add the eggs. Whisk until doubled in size and smooth. Sieve in the plain flour and cocoa powder and gently fold this in. Finally, pour in your melted butter/chocolate goo and stir till combined.
Pour the mix into a lines 8”x8” square tin and bake for 15-20 minutes. Take out and decorate with chopped up Kit Kat bars. Bake for a further 10-15 minutes. take out and leave to cool COMPLETELY. As tempting as it will be, it tastes even better cooled and if you wanted warm- reheat.
Serve with ice cream or a spoon directly into your mouth. Chop into bite size pieces. Serve, share… or don’t share.
see you soon