This recipe is my all–time-go-to recipe if something chocolatey is called for. It is very quick and easy to make and guaranteed to be an absolute hit in the chocolate department. I have added various toppings and flavours to the basic mixture, all of which are detailed below. The best results will be from adding the topping at the last moment, just as the still slightly soft brownies come out of the oven. Use your imagination for other ideas, or stick to mine and use Snickers, Oreo Biscuits or salted caramel spread for delicious alternatives.
It is also possible to make these using gluten free flour. This seems to make them even more ‘fudge’ like as they don’t rise so much in the oven. I even prefer the gluten free ones, and nobody is actually any the wiser.
The most important thing when making this recipe is to use the correct size tin, and take care not to overcook them. It is best to remove them from the oven a little early and then cook them some more if you don’t think they are done.
These also freeze really well. I cut them up in the greaseproof paper, and don’t separate them, wrapping them tightly in foil. Defrost at room temperature, separate and serve.
Makes 28- 30 brownies
Prep Time: 15 minutes
Cooking time: 25 minutes
Meal Type: cakes; desserts; chocolate; gluten free
Occasion: tea; family favourite; dessert; sweet treat; packed food; party
Use a baking tin with a loose bottom, 34 x 25cm (13 x 10 inches) and at least 6cm or (2 ¼ inches) deep
300g (11oz) unsalted butter
300g (10 ½oz) dark chocolate with minimum 60% cocoa solids, broken into pieces
5 large eggs
450g (1lb) demerara or soft brown sugar
1 tablespoon of vanilla extract
200g (7oz) plain flour (or gluten free plain flour if using)
1 teaspoon Maldon Seasalt
Optional flavours or toppings:
250 dried cherries
4-5 tablespoons salted caramel spread
1 packet of Oreo biscuits, broken up slightly
2 Snickers bars, chopped
Preheat the oven on to 180 degrees C/350 degrees Fahrenheit.
Line the baking tin with greaseproof paper or baking parchment, and gently butter or grease the inside of the paper.
Melt the butter and chocolate together in a large heatproof bowl or jug suspended over a saucepan of simmering water.
Beat the eggs, sugar and vanilla extract together until the mixture is thick and creamy.
Once the butter and chocolate have melted, remove this from the heat and beat into the egg and sugar mixture.
Sift the flour and salt together and add to the mixture. Continue to beat until smooth.
If using dried cherries, stir these in now. If using Salted Caramel spread, dot this over the mixture now, evenly over the top of the mixture.
Pour into the tin, ensuring an even distribution of the mixture.
Bake the tin in the oven for 20-25 minutes or until the top has formed a light brown crust that has started to crack. The bake should not wobble, but still be gooey on the inside.
If you’re adding chopped biscuits or treats like Oreos or Snickers, gently press these into the top of the still hot bake, breaking the crust slightly and ensuring an even distribution.
Leave to cool for about 20 minutes, before pressing out the loose bottom of the tin, and allowing the sides of the greaseproof paper to peel back. Cut the whole brownie into individual portions
Can be kept in an airtight container
Categories: cakes; desserts; chocolate; Sweet; gluten free