90g all-pur­pose flour; ¼ tsp bak­ing soda; ½ tsp salt; 100g gran­u­lated su­gar; 3 tbsp un­salted but­ter; 2 tbsp whole milk; 450g milk cho­co­late chips; 2 large eggs; ½ tsp pure vanilla ex­tract; your favourite vanilla ice cream, for serv­ing; cho­co­late sauce, fo

South Wales Echo - - Food & Drink -


1. Pre­heat the oven to 325°F/165°C, with a rack in the mid­dle po­si­tion. But­ter an 8-by-8-in [20-by-20-cm] square bak­ing pan and set aside.

2. In a small bowl, whisk the flour, bak­ing soda, and salt. Set aside.

3. In a medium saucepan over medium heat, com­bine the su­gar, but­ter, and milk. Bring to a boil. Re­move the pan from the heat and add 270g of the cho­co­late chips. Stir un­til the cho­co­late is melted and smooth.

4. Add the eggs and vanilla to the cho­co­late. Stir un­til blended and smooth.

5. Grad­u­ally add the flour mix­ture to the cho­co­late, stir­ring un­til just com­bined. Spread the bat­ter evenly into the pre­pared pan. Sprin­kle the top of the bat­ter with the re­main­ing 180g of cho­co­late chips.

6. Place the pan in the oven and bake for 25 to 30 min­utes, ro­tat­ing the pan about half­way through the bak­ing time to en­sure even cook­ing, un­til the brown­ies are set and the edges looked baked.

7. Re­move the brown­ies from the oven and place on a wire rack to cool in the pan. Cut the brown­ies into six large squares. Serve topped with vanilla ice cream and cho­co­late sauce, if de­sired.

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