Brownies are such a good idea, especially as this recipe is a traybake which is so convenient for cake sales. You could be healthy and have Chocolate and Beetroot Brownies, but they are boring so I decided to share a fully chocolate one (rest assured there is no beetroot in this post!) I also a recipe card at Waitrose after I’d written this post with the same recipe but with mini eggs on top. I made this and it tasted all right as we made a mistake with the recipe; instead of making it with the eggs but on and letting it set we put them on and baked it! Although it is a nice surprise when you bite into a crunchy but then lovely aftertaste of mini egg in your mouth.
- 300g golden caster sugar
- 250g butter
- 250g chocolate (any kind but preferably cooking chocolate)
- 3 large eggs plus 1 extra egg yolk
- 60g flour
- 60g cocoa powder
- ½ tsp baking powder
- Set the oven at 180°C/Gas Mark 4.
- Line your baking tin with baking parchment to stop it sticking to the bottom of the tray.
- Put the sugar and butter into a bowl and beat either by hand or using a food mixer for several minutes until white and fluffy.
- Melt all the chocolate either by using a microwave or using a pan and the hob.
- Break the eggs into a small bowl.
- Beat the eggs lightly with a fork.
- Sift together the flour, cocoa and baking powder and mix in a pinch of salt into a bowl and then add to the food mixer.
- Using the food mixer, slowly add parts the beaten egg and repeat until all the egg is gone.
- Mix well then add the melted chocolate and mix well.
- Fold in the flour and cocoa powder.
- Pour the mixture into the tray and bake for 30 minutes.
You could add cream to lighten the richness of this dessert but I think that if you have this on a Friday, you shouldn’t need it as you probably have been working really hard and deserve it! As Joe Wicks says “oh naughty!”
As I mentioned earlier, here is a picture of what it should of looked like after baking (this is before baking). Yep, it would have been nice.
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DISCLAIMER: Some parts of this recipe aided using Nigel Slater’s brownie recipe. Click here to view the original recipe.