I’ve only tried twice to make brownies, and both times haven’t gone particularly well; the first time I left them in the oven for too long and they ended up a bit dry; the second time I hadn’t cooked them for long enough and so left a right mess; however, these my friends, were fabulous.
I do like brownies, for me, they’re best when they have that gooey texture but crunchy top; the best brownie I have ever had was probably when we paid a visit to Borough Market the other week. For £2 we got a huge slab! It melted in the mouth and was so rich that 1/2 was enough. Since then, I’ve wanted to make something a bit similar, so I could say, ‘look! I can do it too!’
This recipe was fantastic, really easy and worked perfectly. Unbeknownst to Mary, I added some walnuts to give it a bit of crunch but you could pretty much add anything to these and they would still be wonderful. I highly recommend this to people who fancy making them but haven’t quite got round to it or have given up; but don’t! Try this!
- 275 g softened butter
- 375 g caster sugar
- 4 large eggs
- 75 g cocoa powder
- 100 g self-raising flour
- 100 g plain chocolate chips
- OPTIONAL: 50 g chopped walnuts
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12×9″ traybake tin, and line the base and sides with parchment.
- Add all the ingredients into a large bowl and beat until evenly combined; spoon the mixture into the prepared tin; spread gently and evenly to get the mix all into the corners and level the top with the back of the spatula or palette knife.
- Bake in the centre of the oven for 45-50 minutes or until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Leave to cool in the tin and then cut into squares, store in an airtight container and pop in the fridge if it’s too warm (like it has been lately!).