First Courses Main Courses Veg & Veggie Baking Desserts Christmas

The Ultimate Chocolate Brownies

Serves: 24 squares
This is our favourite brownie; it has a wrinkled top and a gooey middle. Perfect for eating as it is or you could add a topping of your choice.
This recipe is from
Cook and Share
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Ingredients

  • 360g (12 1/2 oz) Bournville plain chocolate (2 x 180g packets), broken into pieces
  • 225g (8oz) butter, cubed, plus extra for greasing
  • 225g (8oz) light muscovado sugar
  • 4 eggs, beaten
  • 75g (3oz) self-raising flour
  • 1 tsp vanilla extract
  • 75g (3oz) chocolate chips

Instructions

  • 1
    Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
  • 2
    Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.
  • 3
    Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.
  • 4
    Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.
  • 5
    Leave to cool in the tin, then slice into 24 squares.

  • Mary's Tips

  • 1
    Can be made up to 2 days ahead.
  • 2
    Freezes well cooked.
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