Recipe provided by Steph Blackie our Bedfordshire Coordinator
Preparation time: 30 minutes
Cooking Time: 20–25 minutes
Approximately 12 slices
100g unsalted butter
60g cocoa powder
80g plain flour
250g light brown sugar
100g white chocolate
100g milk chocolate
2 large eggs
1. Preheat the oven to gas mark 3 (325F or 170°C) & line your baking pan with greaseproof paper.
2. Put the butter in the saucepan with 20g (2 heaped tablespoons) of cocoa powder and melt over a low heat and leave to cool slightly.
3. Sieve the plain flour, sugar & remaining 40g of cocoa powder together and break the chocolate bars into fairly large chunks. Beat in the two eggs and the melted butter mixture when cool to touch, if you add the butter when it is too hot the eggs will cook too fast & you’ll begin to melt your chocolate chunks!
4. Pour into the lined baking pan and place in the centre of the oven and bake for 20–25 minutes. The brownie should have a papery skin on and have a slight wobble in the centre to produce a gooey brownie when cooled as the residual heat in the pan will finish cooking the eggs.
5. Leave to cool for as long as you can stand and cut into squares.
To vary the recipe, try adding nuts or cherries as well or instead of the chocolate chunks.