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!)
- 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!”
DISCLAIMER: Some parts of this recipe were helped using Nigel Slater’s brownie recipe. Click here to view the original recipe.