Ingredients
Scale
- 250g Unsalted Butter
- 500g Golden Caster Sugar
- 100g Cocoa Powder
- 100g Self Raising Flour
- 4 Large Free Range Eggs
- Any extra’s you want to add, I’ve tried huge choc chunks, white chocolate chips, frozen raspberries, shredded coconut, peanut butter, chilli flakes but anything can work really, let me know if you try it out and what extras you play with
Instructions
- Oven to 180C and line a large rectangle roasting tray with parchment. I’ve tried this recipe out in a silicone case and doesn’t work that great really. In a large saucepan, melt the butter, sugar and cocoa powder until the mixture is smooth over low heat.
- Take off the heat and stir in the flour, it doesn’t need to be folded in as you would for a sponge, just a good mix so you don’t have any flour streaks. Mix in the eggs one at a time until all incorporated.
- Mix in any extras you fancy adding in at this stage. For these brownies, I had a huge chunk of 72% cocoa solids fairtrade converture, that I had a kilo for a gift, that I’ve been chipping away for a long time making fudge, cakes and brownies with.
- Pour into the prepared tin and bake for 25 mins until the brownie has set but still has a slight wobble as it will carry on cooking for a while after it’s taken out of the oven. Leave to go warm then serve with ice cream, custard, crème Fraiche, fresh fruit or just on its delicious own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies, Chocolate, Dessert
- Method: Baking
- Cuisine: American