After eating MANY different types of brownies over my 21 years I can safely conclude that this brownie recipe is the best you can get. These brownies have a soft and gooey centre with a crisp outer layer. Perfect for a teatime treat!
Prep time: 20 minutes
50g dark chocolate
350g caster sugar
1 teaspoon vanilla extract or essence
125g plain flour
1 teaspoon of baking powder
- Preheat your oven to Gas Mark 4
- Get a 22 x 30 x 2.5 cm (9 x 12 x 1 in) oblong tin and line with greaseproof paper or baking parchment. Grease the paper with margarine using a paper towel.
- Put the margarine into a pan and melt over a low heat. Pour it into a mixing bowl, then add the sugar and vanilla.
- Add the eggs one at a time and beat in well
- Sift the flour into the bowl and add the baking powder and the cocoa. Stir everything together so that it is mixed well.
- Break the dark chocolate into small pieces and use a sharp knife to cut into small shards. Add them to the mixture and stir it well again.
- Pour the mixture into the tin and smooth the top with the back of a spoon.
- Bake for 40 minutes
- The brownies are ready when they have risen and a crust has formed on top. They should still be soft in the middle.
- Leave the brownies in the tin for 5 minutes, then cut them into squares. Leave them on a wire rack to cool.