Having my birthday in the same week as World Book Day and being named after a pretty famous novel really makes me feel like books are in my blood. Lots for me to celebrate this week so a cake is in order. Books AND cake, Mmm…thought I’d share my favourite chocolate brownie recipe. It’s gooey, indulgent, I don’t know anyone who doesn’t love them. They’re good for lunchboxes and keeping you going during mammoth writing sessions.
700g dark chocolate (doesn’t have to be 70+% cocoa content, I use inexpensive dark choc from Aldi, 89p for 200g)
500g dark brown sugar
100g self raising flour
32cm x 22cm brownie tin, lined with greaseproof paper
Heat oven to 190 degrees centigrade/Gas mark 5.
Fill a large saucepan with water and put on hob to heat. Break chocolate into a metal bowl, add the butter and melt over the water which should be on a low heat.
Whisk the eggs in a different bowl until pale and fluffy (but not stiff). Add the sugar and whisk until mixture thickens. Gently fold in the melted butter and choc mix, then sieve in the flour. Fold until mixture is smooth.
Pour brownie mix into tin and bake for about 25 minutes. You want to take it out the oven when a crust has formed over the top. The secret is not to overcook it.
Tip out and cool. They might still be wobbly, that’s good, that’s what you want. I refrigerate. They’re even better the next day.
You can half the ingredients, but quite frankly, why would you want too?