Best Basic Brownies2013-05-05
- Yield : 16 Cakes
- Servings : 16
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 60m
I just love Brownies, they are the ‘comfort food’ of cakes. Sticky, gooey, rich with chocolate and delicious, what could be better? This recipe is a very basic one. It can all be done in one bowl with a wooden spoon and takes hardly any time at all to mix. There is a handy trick with this recipe if you want to vary the flavours, use a flavoured chocolate, but do make sure it is a good one with plenty of cocoa solids or the flavours disappear into the sugar. My favourite is the Co-op Fair Trade Dark Orange chocolate. Funnily enough I’m not keen on eating it as it is, but in Brownies it takes on a whole new dimension.
The trick with these Brownies is not to overcook them, they are better slightly underdone than overdone. Whilst I would always recommend plain flour for Brownies to get the full measure of sticky gooeyness, if you want something slightly lighter you can use self raising flour. Double lining the tin is important for these, I’m no fan of extra work but in this case it’s worth it.
These are really good with a cup of tea when you have that mid-afternoon energy drop, they give you a real lift. The recipe will freeze but they keep for a surprisingly long time and you’ll eat them fairly quickly anyway…
- 100 gms / 4 oz Chocolate
- 85 gms / 3½ ozs Unsalted Butter
- 105 gms / 4 ozs Sugar
- 105 gms / 4 ozs Soft Brown Sugar
- 2 Eggs
- 60 gms / 2 ozs Plain Flour
- ½ tsp Salt
- ½ tsp Vanilla Paste or Extract
Preheat the Oven to 180C / 350F / Gas 4
Break the chocolate into small pieces and put into a heatproof bowl with the butter, making sure your bowl is big enough for all the ingredients. Melt over a pan of simmering water, don't let it boil. Stir every now and then until it is completely melted and smooth
Whilst the chocolate and butter are melting, double line and grease your baking tin with Baking parchment. The ideal size is 8 x 8, but use whatever you have that comes out to roughly the same size. I use a 7 x 9 small roasting tin which is perfect.
When the chocolate is melted, take it off the heat and place on a board - it will be hot. Stir in all the sugar until it is well mixed, then add the salt and vanilla.
Beat in the eggs and when they are fully mixed, add the flour. Beat until the mixture is smooth and glossy - it shouldn't take more than a couple of minutes.
Pour the mix into the baking tin, scraping every last bit out of the bowl. Bake for 20 - 25 minutes until the mixture is just cooked. Leave to cool for a few minutes before turning them out of the tin. Once cooled cut into about 16 pieces
Eat with a glass of cold milk, a cup of tea or best of all, a dollop of home made Ice Cream...