Today’s recipe is chocolate brownies! I’ll be sharing more than one chocolate brownie recipe on the blog as there are so many different ones around. This one comes from Mary Berry’s Baking Bible and is a perfect for a quick chocolate treat. Next week I’ll be sharing a Jamie Oliver (<3 ) one which is a lot richer and is one I like to use for a more special occasion. Mary Berry's one, however, is perfect for a rainy Monday night!
Preheat your oven to 180 degrees and line up your tray bake tin – for this recipe I use my lasagna dish!
If you have an electric mixer, this recipe will be your new best friend, whoop. Measure all the ingredients out into a big bowl, grab your mixer and mix until all combined (this is known as the All in One method). Job done! Spoon your mixture into your prepared tin, using a spatula to get every last little bit and bake in the oven for around 30-35 minutes.
If you don’t have a mixture, weigh out your butter
and sugar and cream together using a wooden spoon until light and fluffy (this is known as the creaming method). Add your eggs one at a time and beat in between each addition. Sieve in your flour and your cocoa and mix until you have a smooth mixture. The mixture will be on the thick side, don’t worry that’s fine. Spoon into the tray and bake like above.
When you think they’re baked ( your knife, when dipped in, should come out sticky looking and sometimes the top of the brownies will crack, that’s fine!), take them out of the oven and leave them to sit and to cool slightly before taking them out, or else they might all fall to pieces.
Once they’ve cooled a little, cut into squares and enjoy!
For those of you who don’t know about Mary Berry (how could you not?) Check her out here. I highly recommend buying her Baking Bible, it is the best book,