Chocolate brownies
olive food guru Lulu Grimes shares the secret to cooking the best squidgy brownies
Recipe uploaded by
Difficulty and servings
Cuts into 12 pieces
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- Heat the oven to 180C/fan 160C/gas 4. Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together until the mixture is light and fluffy.
- Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa. Fold this in to give a fudgy batter. Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.
Variations
Add any of the following to the final mix: 100g chopped white or milk chocolate chunks; 100g toasted roughly chopped hazelnuts or pecans; 2 handfuls of baby marshmallows; grated orange zest; 1 tbsp espresso coffee. Or push some raspberries into the mix when it's in the tin, or drizzle the top of the cooked brownies with melted chocolates.
PER SERVING
302 kcalories, protein 4.25g, carbohydrate 40.5g, fat 14.7 g, saturated fat 8g, fibre 0.9g, salt 0.3 g
Recipe from olive magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/531652/
Difficulty and servings
Cuts into 12 pieces
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 100g butter , chopped
- 200g dark chocolate , chopped
- 4 eggs
- 250g golden caster sugar
- 100g plain flour
- 1 tsp baking powder
- 30g cocoa
PER SERVING
302 kcalories, protein 4.25g, carbohydrate 40.5g, fat 14.7 g, saturated fat 8g, fibre 0.9g, salt 0.3 g
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