Sam’s sensational chocolate brownies
In my opinion you can’t go wrong with a chocolate brownie, especially this brownie. The delegates love them so much that we often have requests for them to be served on the day of their event!
Note from the editor… here are just a few of the words we’ve heard delegates use to describe these heavenly treats!
Indulgent, Dreamy. Amazing. Out of this world. Heavenly. Tantalising. Melting moment. Delightful.
|PREP AND COOK TIME:||EFFORT LEVEL:||SERVES:|
|1 hour||Easy||Makes 96 little pieces of Heaven!|
- 185g unsalted butter, chopped coarsely
- 300g dark eating chocolate, broken into pieces
- 25g cocoa powder, sifted
- 220g light brown sugar
- 165g caster sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 225g plain flour, sifted
- 2 teaspoons cocoa powder for dusting
- Preheat your oven to 170°C/340°F. Grease a 20cm x 30cm (8inch x 12inch) rectangular tin, line with baking paper, extending the paper by 5cm (2inch) over the sides.
- Melt the butter and chocolate in a medium saucepan, stirring gently over a low heat until smooth and silky. Remove from heat and whisk in sifted cocoa powder, brown and caster sugar and stir until smooth. At this point, you will be tempted to lick the spoon!
- Stir the beaten eggs, vanilla extract and sifted flour into chocolate mixture. Pour into the greased and lined tin and spread evenly.
- Bake for about 40 minutes. Cool the brownies in the tin and sift a light dusting of cocoa powder over the top before cutting.
Finally you can enjoy that magical moment!
- The mixture should be barely warm when the eggs and flour are added.
- Use a bamboo skewer to test if the brownie is cooked – the skewer should feel moist if you want fudgy brownies (which is my favourite way), if not bake the brownies for another 5 minutes or so.
- Store in an airtight container in the fridge for up to a week – if you can keep them for that long! Best served at room temperature.