Chocolate Brownies

Chocolate Brownies are the ultimate indulgent treat and are easy and fun to make. Brownies originated in the USA and are one of America’s favourite baked goods. Serve in small pieces topped with fruit such as bananas, peaches, pears, strawberries or raspberries and a scoop of vanilla ice cream or reduced-fat crème fraîche.

Ingredients

75g plain chocolate
25g milk chocolate
100g unsaturated fat spread
1 x 15ml spoon cocoa powder
2 x 15ml spoons boiling water
2 eggs
150g caster sugar
1 x 5ml spoon vanilla extract
75g plain flour

Equipment

Weighing scales
Square baking tin 20 x 20cm
Baking parchment
Small saucepan
Medium mixing bowl
Pan stand
Small mixing bowl
Measuring spoons
Kettle
Mixing spoon
Large mixing bowl
Whisk or fork
Sieve
Spatula
Oven gloves

Instructions

1. Line the baking tin with baking parchment.
2. Preheat the oven to 180°C/160°C fan or gas mark 4.
3. Fill the saucepan one-third full of water.
4. Break the plain and milk chocolate into pieces and put into a medium mixing bowl and add the spread to the bowl.
5. Put the bowl over the pan, making sure that it does not touch the water and gently heat the water until it is hot and the chocolate starts to melt. Reduce the heat so that the water does not boil.
6. When the chocolate and spread are melted, remove from the heat and place the bowl on the pan stand. Stir well and leave to cool for a few minutes.
7. Put the cocoa powder into a small bowl, add the boiling water and mix until smooth.
8. Break the eggs into the large mixing bowl and add the sugar and vanilla extract. Whisk together until combined then whisk in the cocoa mixture.
9. Add the chocolate and spread mixture and whisk until smooth.
10. Weigh the flour and sift it over the chocolate mixture, then gently fold it in until just combined.
11. Pour the mixture into the tin and gently spread to the edges and bake in the centre of the preheated oven for 18–20 minutes or until only just firm in the centre.
12. Leave to cool in the tin for a few minutes before removing onto the cooling rack, leaving the baking parchment on.
13. Cut into squares when cold, remove from the baking parchment and serve.

Skills used include:
Weighing, measuring, sifting, whisking, combining, folding, melting, boiling/simmering and baking.

Top Tips

• It is preferable to slightly undercook rather than overcook the brownies so they stay a little squidgy in the centre.

Something to try next time

• Fold in 75g of fresh raspberries with the flour at step 10.
• For Christmas brownies, add 50g of dried cranberries or cherries at step 10.

Prepare now, eat later

• Store the brownies in an airtight container in the fridge for 2–3 days.