Choco­late brown­ies


Food and Travel (UK) - - Recipes -

115g best-qual­ity dark choco­late (90 per cent) 225g best-qual­ity dark choco­late (70 per cent) 225g un­salted but­ter 460g caster sugar 4 eggs

1tsp vanilla essence 75g plain flour

33cm x 23cm bak­ing tin

Pre­heat the oven to 160C/325F/ Gas 3. Gen­er­ously grease the bak­ing tin and line the base, greas­ing the pa­per too.

Break the choco­late into pieces. Melt the choco­late and but­ter over a dou­ble boiler or bain-marie. Pour the mix­ture into a mix­ing bowl or the bowl of elec­tric mixer. Add the sugar and beat un­til smooth. Add the eggs, vanilla essence and ½tsp sea salt and beat well. Gen­tly fold in the flour un­til no lumps re­main.

Pour the bat­ter into the tin and smooth the top. Bake for 40 min­utes un­til the sides be­gin to pull away from the tin. Cool in the tin be­fore cut­ting.

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