Everything in moderation right? These Brownies have come to symbolise a special occasion amongst the family.
Birthdays & Christmas come to mind when I blow the dust off the old recipe book and whack out a batch of beautifully rich chocolate Brownies.
Accompanied with a bottle of wine or heated and served with ice cream this recipe has never failed in the oven or getting people talking about how much they would enjoy just one more bite.
Far far away from ever fitting into anyone’s macro allowance (unless your The Rock). But that’s no problem because it is only on special occasions that I make these which is a reminder that the occasional indulgence is okay.
Best made at least a day before the event because they cool better in the fridge and are easier to cut when a solid.
Preparation & cooking time approx 1 hour.
Makes 2 trays.
750g dark cooking chocolate
750g salted butter
500g caster sugar
200g cream flour
300g chocolate chips
1 tbsp vanilla extract
- First things first, begin by weighing out all of the ingredients to make life easier, instead of fumbling around looking for stuff.
- Heat up a pot of water roughly halfway & place a metal bowl on top, then turn the heat to low.
- Preheat the over to 160℃ gas mark 5.
- Start by melting together the chocolate & butter in the bowl sitting over water.
- Meanwhile in a separate bowl mix the sugar, eggs and vanilla.
- When the chocolate is melted add it into the egg mix slowly at a time so as not to scramble the eggs.
- Sift in the flour and gently mix/fold
- Add in the chocolate chips.
- Line two baking trays with grease proof paper (butter around the tray helps the paper to stick better).
- Divide the mix between two trays and back for 45 – 60 mins.
- Use a skewer to poke the centre of the brownie, if it comes out clean then they are done, if not then give more time.
- Once cooked, allow to cool before cutting up.