Chocolate brownie tray bake
Makes: 12–14 brownies
- Vegetable oil or butter, for greasing
- 190g dark chocolate, broken into squares
- 125g salted butter
- 1tsp instant coffee powder
- 250g caster sugar
- 1tsp vanilla extract
- 3 large eggs, beaten
- 60g self-raising ﬂour
- 1tsp cocoa powder
- 20cm square cake tin
- Non-Stick baking paper
Preheat the oven to 180°C Fan/Gas Mark 6. Grease a 20cm square cake tin and line with non-stick baking paper.
Melt the chocolate and butter together. You can do this in the microwave (make sure you check it every 20 seconds so that it does not burn) or in a heatproof bowl over a small saucepan of simmering water (stir frequently and check the water isn't actually in contact with the bottom of the bowl).
When the chocolate and butter are melted, mix vigorously to combine the two. Set aside, stir again and leave to cool for 10 minutes or so.
Add the sugar to the chocolate mixture once it has cooled a little, followed by the eggs.
Sift in the flour and cocoa powder and gently fold in.
Pour in the mixture into the prepared tin and bake in the oven for 35-40 minutes until the top has a shiny crust. Be careful not to overcook, as the brownies will solidify as they cool – but you want them to stay nice and fudgy in the middle.
Allow to cool completely in the tin before slicing up. (When slicing, cut carefully so as not to scratch the tin.)
Store in an airtight container and eat within 7 days.
Tip: Make an incredible ice cream sundae by piling ice cream on top of these brownies. Drizzle with melted chocolate and, if you want to go all out, add whipped cream and chopped nuts too.
For more beginner's baking recipes pick up The Hungry Student Easy Baking by Charlotte Pike, here.
Will you be giving this a try?
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