I love chocolate. I love brownies. And I’ve used the same tried and tested recipe for as long as I can remember. Dating from when my mum had to test it for a cookery book years ago, ‘Best Ever Chocolate Brownies’ is a recipe that is lovingly scribbled on a piece of A4 paper in my eight-year-old handwriting, smeared with the chocolatey remains of numerous baking sessions over the years, and lives folded in half inside at old Mrs Beeton at my parents’ house.
Now I’m a big bad grown up with my own kitchen. When I wanted to whizz up a batch of brownies to take round to some friends, I couldn’t remember the exact details of that sacred recipe. So, in the interests of trying new things for this blog, I googled around, pinched ideas from various recipes I found and combined them to produce this quick, simple, one-pot (almost) batch of brownies.
They’re so easy to make, and completely delicious – no photo could do justice to their squidgy, dark, chocolatey joy. Served warm they ooze outwards, bulging and baring their barely cooked centres. Cooled they transform to pack a more intense fudgy punch.
Easy chocolate brownies
250g salted butter
200g dark cooking chocolate
100g white chocolate chips
350g soft brown sugar
4 large free range eggs, beaten
- Preheat the oven to 180 degrees C/350 degrees F
- Grease and line a 24cm sq. tin
- Melt the butter and sugar together over a bain marie. Leave to cool
- Sift together cocoa, flour and baking powder then stir in the sugar and cooled chocolate and butter mixture
- Add the beaten egg and stir all ingredients to combine
- Bake in the oven for about 25 mins. You want them to stay fudgey and gorgeous, so take them out earlier rather than later, and before an inserted skewer comes out clean.