There's nothing that brings our kids running down to the kitchen faster than the smell of a tray of brownies baking in the oven. We've tried and tweaked a few recipes and this is our favourite.
- 225g unsalted butter
- 200g good quality dark chocolate, broken into pieces
- 50g quality milk or dark chocolate chunks
- 225g caster sugar
- 75g self-raising flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 eggs, beaten
1. Pre-heat the oven to 198c/160c fan and line a brownie tin (approx 10 inch x 8 inch).
2. Put the butter and chocolate in a heatproof bowl over (but not touching) a pan of boiling water and melt gently over a medium heat. Stir until smooth, then set aside to cool for a few minutes.
3. Using a whisk (handheld or electric), beat the eggs and sugar together until creamy and thick.
4. Add the chocolate/butter mixture to the egg and sugar mixture, stirring in gently until combined. Add the remaining ingredients and mix well (but don't overmix).
5. Pour into the prepared tin, making sure to reach the edges.
6. Bake for around 25 minutes, until the top is shiny and starting to crack. If it still looks too wet, give it up to five more minutes. Take out and cool completely in the tin (this will take a while but is worth it!). Cut into squares and enjoy.
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