These are a real treat for the whole family – chocolately, moreish yumminess that are so simple and great fun to make.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 16 people
(4oz or 1/4 block) plus extra for greasing
0 - SuperValu Icing Sugar
Preheat your oven to 180°C (regular)/165°C (fan), gas mark 4.
Prepare 8 inch/20 cm square tin (at least 2 inch/5 cm in height) by greasing inside all over and lining the bottom of the tin with baking parchment.
Place a large bowl over a pan of simmering water ensuring the water does not touch the bottom of the bowl. 2 inch/5 cm of water in the bottom of the pot will be enough.
Melt the butter and chocolate in the bowl, stirring gently until fully melted.
Remove the bowl from the pan and sit onto a counter and allow to cool for five minutes. (This is to ensure when you add the eggs that they won’t start to scramble in the batter)
Using a wooden or metal spoon stir in the sugar, vanilla and the cocoa powder stir until well combined.
Add the eggs one at a time, stirring between each addition.
Finally add the flour, salt and the optional choc chips or nuts (if using) and mix until you have just combined all the flour into the batter.
Pour the runny batter into the prepared baking tin and use a knife or spatula to spread it evenly around the tin and into the corners.
Place the tin into the centre shelf of the pre-heated oven for at least 30minutes before you check to see if the brownies are done.
Unlike a standard cake, brownies should be gooey in the centre so using a skewer to check if it’s cooked will not work. You should check to see that there is a cracked crust on the top. Also, use a knife and cut a line through the centre of the cake, push aside slightly and check to see if the batter is still runny. If the batter is runny return the brownies to the oven and check again after a further 10 minutes. Once the brownies hold their shape you can remove from the oven, but they should still be sticky.
Once you have removed the cooked brownies from the oven, cut them in the tin to the required size and then allow to cool a little in the tin.
Use a knife, angled spatula or fish slice to remove from the tin.