Today I thought I'd share with you my absolute all time favourite Brownie recipe which has been a huge hit over the the last couple of years. I first found this recipe in a 'Baking with Kids' supplement that came free with The Observer and it's fab.
(this recipe makes about 8 or 9 good size brownies but I often double the mixture)
100g plain chocolate
2 large eggs
125g softened butter
275g caster sugar
1tsp vanilla essence
50g self-raising flour
25g plain flour
2 tbsp cocoa powder
punnet of raspberries
20cm square cake tin or similar
- Preheat the oven to 180C/350F/GM4
- Oil the tin and line the bottom with grease proof paper
- Melt the chocolate
- Place the butter, sugar and vanilla essence in a large mixing bowl and beat until fluffy. Beat in the eggs a little at a time.
- Sift in both types of flour and the cocoa powder. Add the melted chocolate and stir until mixed well.
- Pour the mixture into the tin and smooth the top.
- Press as many raspberries as you like into the mixture at regular intervals.
- Bake for about 35 minutes until they have risen slightly and a crust has formed on top, but they will still be soft in the middle.
- Leave in the tin for about 20minutes to cool. Then cut into squares.
The Brownies come out with a crisp top and a squidgy centre which is my ideal texture. And I've added my own personal touch by putting raspberries in them. Ever since I was tiny, I've loved raspberries and I think they add a great bite to counteract the hefty amounts of sugar! I often like to serve the Brownies for dessert with a dollop of creme fraiche and some fresh raspberries. Yum.