A Wickedly Simple, Ultra Chocolately Brownie Recipe
My favourite thing about Easter? The food. It just so happens to be my favourite thing about Christmas and birthdays too, but that's all for another day. Easter is arguably the holiday for chocolate, so I figured no time was more perfect to share my recipe for fairly basic, very gooey brownie recipe. As far as brownies go they're really nothing fancy, but served warm with a dollop of ice cream I'm pretty much in heaven.
You will need
- 200g butter
- 3 eggs
- 280g caster sugar
- 80g plain flour
- 50g cocoa powder
- 150g dark chocolate
... and any extra additions you fancy; white chocolate chips are a personal favourite. I did attempt to add in a few mini eggs in order to make this recipe a little more easter-themed, however I'd strongly advise using them for decoration only. I didn't manage to capture the mess my failed plan made in all its glory, just know that people tend not to add sugar coated treats to cake mixture for a reason.
To make, I simply melt the chocolate and butter together over a pan of hot water, stirring constantly to stop the mixture burning. I then leave it to cool as I add all of the other ingredients together, starting with the eggs and sugar before adding in the flour and cocoa powder. I'm not the best at following protocol, so I just kind of bash it all together with a wooden spoon until it looks alright. I then add in the chocolate/butter mixture (which smells heavenly, by the way) and stir it all together. Voila!
Baked for around 25-30 minutes at Gas Mark 4 (or 180 degrees for those of you living in the 21st Century) and you should be left with the most wonderful, gooey concoction. Sprinkle a dusting of icing sugar on top and cut into squares if you wish, or make like me and dive straight in with a spoon before the mixture is even onto the cooling rack. Bliss.