We’re living in the age of a brownie takeover.
They’re invading, invading, invading. Slowly but surely. And there’s no wonder. That wonderfully fudgy chocolate with melted chocolate running through it, the slightly crunchy upper crust. Nuts if you prefer. Brazil, macadamia, pecan, walnut, hazelnut. And huge chocolate chunks. Oh yes.
I found Mary Berry’s baking bible a few years ago. For nearly a full year, I continuously renewed it from the library until I had memorised most of it. It was overdue for months, but I wasn’t surrendering it to anyone. I based this recipe on her recipe of choc chip brownies. Of course, I added much more chocolate. It’s a wonder that I haven’t had any fillings yet! (update: I went to the dentist last week, and he basically told me to eat less sugar or I’m close to a filling. Oopsie daisy.)
For school parties, this was my go to recipe. Its a perfect road trip supply, a school fair donation, or even an after dinner dessert. Make a trifle with it. Layer it up with salted caramel sauce, chocolate fudge sauce, whipped cream and of course, ice cream. Its versatility gives it the potential of a decadent dessert, or a late night comfort food. I mean, come on, who hasn’t indulged at around midnight, when the stomach (and heart) yearns for the deliciously perfect and velvety goodness of chocolate?
It’s a one bowl recipe, and I’d never stray from it. So use it wisely (by that I mean bake it again and again. Then again).
Enjoy. Serve hot, with some soft scoop vanilla ice cream. Or you could just go for chocolate ice cream. I mean why not, it’s not like the brownies are loaded with enough sugar 😉
- 275g softened butter
- 375g caster sugar
- 4 large eggs
- 75g cocoa powder
- 100g self raising flour
- 100g choc chips
- 50g chopped dark chocolate
- Preheat the oven to 170 degrees C. Grease a 12"x9" tin, and lane with baking parchment.
- Beat the butter till soft and creamy. Add the caster sugar and blend together.
- Beat in the eggs one by one. If mixture starts to separate, add a table spoon of the flour.
- Mix in the flour and cocoa.
- Fold the choc chips and chopped chocolate in to the mixture.
- Spoon the mixture into the tin, making sure the mixture is level.
- Bake for 40-45 minutes
- Leave to cool in the tin, then slice it up!
- If the mixture seems to be browning too much, cover the top with foil.