This month’s recipe is Chocolate Brownies and it is another easy-to-follow and easy-to-complete recipe. The brownies are also really tasty and soft just like a good brownie ought to be.
- 225g unsalted butter, diced
- 100g dark chocolate, broken up
- 200g caster sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 50g plain flour
- 50g cocoa powder
- pinch of salt
- 75g walnut pieces
- icing sugar, for dusting
a 20.5 cm square tin, greased with butter and the base lined with greaseproof paper
Heat the oven to 180C.
Put the butter and chocolate into a small, heavy-based pan. Set over the lowest possible heat and leave to melt gently, stirring frequently, until smooth but not hot. Remove the pan from the heat and leave to one side until needed.
Put the sugar, eggs and vanilla extract into a mixing bowl large enough to hold all the ingredients. mix thoroughly with a wire whisk or wooden spoon. Whisk in the melted chocolate mixture. Sift the flour, cocoa powder and salt into the bowl and mix thoroughly. Stir in the nuts, then transfer the mixture to the prepared tin and spread evenly. bang the tin on a work surface to expel any air bubbles.
Bake in the oven for about 25 minutes, until a skewer inserted into the centre of the mixture comes out with moist crumbs – the mixture will continue cooking after it comes out of the oven and it’s vital not to overcook it.
Stand the tin on a wire cooling rack and leave to cool completely before cutting into squares. Dust with icing sugar before serving.