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Chocolate Brownie

I’ve tweaked this recipe rather from the 2010 original, reducing the sugar, increasing the flour, and changing to a solid fat. I usually use butter now, but any solid fat would work as you can’t actually taste that it’s butter

If you’d still like to use the original quantities, they were
200ml oil
200g chocolate
85g flour
250g sugar
3 eggs

 

 

 

 

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chocolate brownie

deep, dark and fudgy
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine English
Servings 20 pieces
Calories 198 kcal

Equipment

  • baking sheet
  • mixing bowl
  • mixing spoon
  • saucepan
  • square tins, 8 inch
  • greaseproof paper

Ingredients
  

  • 200 g margarine or butter
  • 200 g dark chocolate broken up
  • 100 g flour sifted, self-raising
  • 200 g sugar
  • 3 eggs

Instructions
 

  • Preheat your oven to 180°C/350°F/gas 4. Line a 25cm/8" square baking tin
  • Line a 25cm square baking tin with greaseproof paper. Or if your tin is silicone, you don't need to do this step
  • In a large bowl over some simmering water, melt the chocolate and stir until smooth.
  • Beat the eggs and whisk into the melted chocolate until you have a smooth consistency. It will probably thicken a little.
  • In a separate bowl, mix together the flour, sugar and oil, then add this to the chocolate mixture. Stir together well.
  • Pour your brownie mix into the baking tray, and bake for around 25 minutes. If your baking tray is silicone, you may need to stand it on a baking tray as well
  • Click here to start a 25 minute timer
  • You don't want to overcook them so, they should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then transfer to a chopping board and cut into 20 squares.

Notes

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