Brownies should be rich, dark and very, very chocolatey – just like these!
Chocolate Brownies
9
40
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 100g | Trex |
| 100g | Butter, cut into pieces |
| 350g | Plain chocolate, broken into pieces |
| 3 | Large eggs |
| 250g | Light muscovado sugar |
| 75g | Plain flour |
| 1 tsp | Baking powder |
Method
Pre-heat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Grease a 23cm (9 inch) shallow square cake tin with a little Trex.
Put the pieces of Trex, butter and chocolate into a large saucepan and heat gently, stirring with a wooden spoon until melted, taking care that the mixture doesn’t get too hot. Remove from the heat and cool for a few minutes.
Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer. Add the melted chocolate mixture, stirring it in with a large metal spoon. Sift in the flour and baking powder and fold it in gently.
Tip the mixture into the prepared tin. Bake for 35-40 minutes until firm. Test that the cake is cooked by inserting a fine skewer into the middle – there should be a few crumbs sticking to the skewer. Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack.
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