Best ever brownies

Despite it being a while since I've blogged, I have definitely still been baking! 
In September, I started at a new school for Sixth Form and soon realised that I needed to gain my place as baker and decided that brownies to make up for Monday blues were the way to do this. 

The recipe I use for my brownies was given to us by a friend years ago and I've used it ever since - it gives great, gooey brownies with a crunchy top that can't be resisted. I usually put white chocolate in the brownies to make them extra chocolatey but you can either leave them plain or add walnuts, marshmallows or anything that takes your fancy

I've made the brownies with several friends and despite testing alternatives, it still remains my go to recipe every time – I'm a creature of habit – as it's yet to let me down.*
These brownies are perfect served warm with a few raspberries and fresh cream or ice cream – they're equally as nice devoured all at once completely on their own.

The recipe:
  • 175g unsalted butter
  • 350g caster sugar
  • 3 medium eggs
  • 100g plain flour
  • 1tsp baking powder
  • 75g cocoa
  • 175g white chocolate, walnuts, marshmallows etc (optional)
The method:

Before starting, grease and line a baking tin (approx. 22x30x2.5cm) and preheat the oven to 170 degrees Celsius (gas mark 4).

The first step to making these brownies is to weigh out the butter into a pan and the sugar in a separate bowl. Melt the butter over a low heat.Whilst you're waiting for the butter to melt – stir occasionally – crack the eggs into another bowl and then mix the melted butter with the sugar.

Now beat the eggs a little at a time into the sugar and butter mixture – don't worry if it looks curdled! It will all mix in eventually. 

Put this mixture to one side and weigh out the cocoa powder, flour and baking powder and then add the butter, sugar and egg mixture a little at a time. Make sure all dry ingredients are well incorporated.

If adding extras, now is the time to do so. Add the chocolate, walnuts, marshmallows etc. and mix in well so they're distributed evenly. (Alternatively I sometimes just place the white chocolate on top of the mixture in the tin).

Pour your complete mixture into the previously prepared tin and bake for around 30 minutes. Check after 20 and then every 5 minutes after that – this will allow you to make sure it's crisp on top yet still gooey in the middle.

Allow the brownies to cool slightly in the tin and then cut into desired sizes and enjoy!

*I might have once added a tablespoon of baking powder instead of a teaspoon but we don't talk about that...

 So, these brownies are pretty much ideal for any situation - be it a gloomy Monday morning, a Friday evening get together or simply to satisfy a strong desire for chocolate - they will go down a treat! 

 Happy Baking! 


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