Brownies

Chocolate Brownies

This recipe has been used for making Brownies for Jillian’s concerts for many years. People often ask for the recipe, so here it is …
If you are making this for very young children replace 1/3 to 1/2 of  the dark chocolate with milk chocolate. You can play with the amount of chocolate to find what suits you.
I use a tin that is about 30cm x 20cm, and  about 3cm deep and has a  loose bottom. This quantity makes one tin  – and depending on how you  cut them makes between 24 and 40 brownies.

 Ingredients …..

  • 250g butter – salted is fine. If using unsalted add a small pinch of  salt to the recipe.
  •  250 g chocolate – I use Green and Black’s 72% dark cooking chocolate. See note above about possibly using a mixture of milk and dark chocolate
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 350g caster sugar
  • 175g plain flour

(optionally add nuts or chocolate chips)

Method ….

Preheat oven to gas mark 4 (180 degrees centigrade).
Melt the butter and chocolate together in a large saucepan. Take care  not to do this over too hot a flame as it will sieze (turn to useless  clumps). When it has all melted, leave it to cool for a few minutes.
Meanwhile …..
Line the pan with greaseproof paper or baking parchment.
In a large bowl beat the eggs, vanilla and sugar together. You don’t  need to beat them hard, or whisk them – just get them all mixed together.
Tip the egg/sugar mixture into the chocolate mixture, beat until it  is smooth. Add the flour and stir in until all the flour has mixed in.
If you are adding nuts, or chocolate chips, add them at this point.
Tip the very glossy mixture into the pan. Resist your children’s pleas to leave a lot of mixture in the bowl for them to scrape clean!
Cook for 25 minutes in the oven.
When cool, cut into squares. They are very rich, so make the squares  quite small  ….
Stack up into a welcoming pile …

 

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