Brilliant chocolate brownies

Brilliant chocolate brownies

By
From
From Pasta to Pancakes
Makes
20
Photographer
Claire Peters

The secret here is the brown sugar, which makes the brownies go ever so gooey and soft. A brownie should have a crispy top and then a gorgeous squidgy centre. These hit the spot perfectly.

Ingredients

Quantity Ingredient
225g butter, plus 2 tablespoons for greasing
275g dark or milk chocolate, broken into pieces
4 medium eggs
275g muscovado sugar
200g plain flour
1/2 teaspoon baking powder

Method

  1. Preheat the oven to 180°C. Grease a 30 cm x 20 cm baking tin with butter. Line it with greaseproof paper.
  2. Melt the chocolate and butter in a saucepan until they make a smooth mixture. Set aside to cool for a few minutes.
  3. Beat the eggs in a bowl and mix in the muscovado sugar.
  4. Add the chocolate mixture and stir well.
  5. Gently add the flour and baking powder, stirring until evenly mixed.
  6. Pour the mixture into the lined tin and cook in the hot oven for 25 minutes.
  7. Remove from the oven. It should have a wonderful crisp top yet the muscovado sugar will have made it sensationally gooey in the middle.
  8. Cut into squares (you choose the size) and serve.

Optional extras:

  • I’m not a great fan of nutty brownies, but if you like them, feel free to add a handful of walnuts when you add the flour. You could, of course, use caster sugar instead of muscovado sugar.

Serving suggestions:

  • Serve as a delicious afternoon treat, or even as a pudding with some vanilla ice cream. Mini brownies are great if you’ve got lots of friends coming round.

Leftovers:

  • These will keep for 3 days in an airtight container.
Tags:
student cooking
easy
healthy
budget
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