The next recipe in my Baking with Kids series is ultimate chocolate brownies which are perfect for the week after Easter. If your house is like mine, it’s full of Easter eggs and chocolate, so in this recipe you can use some of the eggs crushed or add things like mini eggs.
Brownies are quite a feared recipe but in fact they are very simple, the one rule to remember is don’t over bake them or they become more of a chocolate cake rather than a gooey brownie. It never feels right but this is the one bake you remove from the oven whilst it appears uncooked in the middle, but don’t worry it’s that gooey texture that makes it a perfect brownie.
INGREDIENTS:
150g Dark Chocolate
150g Butter
3 eggs
225g Soft Brown Sugar
1 teaspoon Vanilla Extract
100g Plain Flour
Plus crushed or chopped chocolate to mix into the batter.
METHOD:
Preheat the oven to 180c and line a square baking tin with baking paper.
Place the Dark chocolate and butter into a plastic bowl and melt in the microwave until fully melted, then stir until fully mixed and smooth. If you don’t have a microwave you can do this stage by placing the bowl over a pan of simmering water until melted.
In another bowl whisk the eggs, sugar and vanilla until smooth then stir in the flour.
Fold in the melted chocolate mixture until fully incorporated.
Pour into your baking tin, tap the tin on the kitchen worktop to release a few of the bubbles, then sprinkle over your crushed chocolate, mini eggs or biscuits.
Cook for 25-30 minutes, the top will rise and crack, don’t panic that is what you want, the rise will go down once you remove it from the oven.
As soon as it has risen and lost it’s wobble when touched remove it from the oven and allow to cool.
Cut into squares and if you want an extra chocolate hit, drizzle with white chocolate or serve with strawberries and ice cream.
I hope you enjoy my ultimate chocolate brownies recipe as much as my family do. You can make a large batch of brownies, once cooked they freeze incredibly well.
Happy Baking
Sadie x
