Best Brownies (16- 32 pieces)

This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.

Best Brownies (16- 32 pieces)
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Best Brownies (16- 32 pieces)
Print Recipe
  1. Line a 23 by 32 cm brownie tin ( at least 5 cm deep) with non stick baking parchment. Preheat the oven to 190 C Fan 180 Gas Mark 5 .
  2. Melt 200g of the chocolate with the butter- either in a microwave or in a bowl set over simmering water. Set aside to cool. Chop the remaining chocolate.
  3. Beat the eggs, sugars and vanilla together using a handheld beater or an electric mixer at high speed. Sift in the flour, baking powder, salt and cocoa then pour in the melted chocolate. Beat briefly to combine, then stir in the chopped chocolate.
  4. Scrape into the tin, reduce the oven temp to 180 c, Fan 170, Gas 4 and bake for 35-40 minutes until almost firm in the middle.
  5. Leave to firm up in the tin for at least 15 minutes then turn out carefully and cut into 16 bars or 32 small squares. These will keep in an airtight container for up to 4 days.
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