The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Toffee Brownies

A star rating of 5 out of 5.7 ratingsRate
loading...
  • Preparation and cooking time
    • Total time
    • 1 hour cooling
  • Easy
  • Makes Brownies
The moistest squidgiest brownies to grace the planet. The recipe is from the Good Food 'Cakes & Bakes' book and I have no clue why it is not on the website-You really must give these a go!
Advertisement

Ingredients

  • 350g dark chocolate (50-60% cocoa)-Bournville is best!
  • 250g unsalted butter, cut into pieces
  • 3 large eggs
  • 250g dark muscovado sugar
  • 85g plain flour
  • 1tsp baking powder

Method

  • STEP 1
    Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
  • STEP 2
    Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
  • STEP 3
    Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
  • STEP 4
    Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
  • STEP 5
    Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content