Soups & Starters
Puddings & Desserts
Squidgy Chocolate Brownies
Time for something sweet this week… I’ve organised for a group of us to clear the little garden surrounding the lovely wooden pump house on our village green tomorrow, ready for the planting of spring bulbs. We’ve got lots of volunteers but the forecast is for rain all day, so I’ve made these super-squidgy brownies to keep everyone’s sprits up when we stop for a break mid-morning. (I’ve made the apple cake from a previous post too, just in case anyone would prefer a slice of something a bit less indulgent! https://a-cooks-plot.blogspot.com/2018/10/apple-and-lemon-slices.html
Ingredients
Serves 12
- 180g dark chocolate, broken into chunks
- 180g unsalted butter (at room temperature, cut into cubes)
- 270g caster sugar
- 3 eggs
- 5 tbsp cocoa powder
- 100g plain flour
Method
Put the dark chocolate and butter in a small glass bowl set over a small saucepan of simmering water, being careful that the base of the bowl doesn't touch the water. Allow to melt, stirring every now and again. Meanwhile, beat the sugar and eggs together with an electric hand whisk for about 3 mins until pale and creamy.
Take the chocolate mixture off the heat and allow to cool a little then stir very gently into the eggs and sugar, trying to knock out as little of the air as possible. Stir in the flour and cocoa and keep stirring, still very gently, until it's all well combined.
Pour into a 30cm x 20cm traybake tin lined with a rectangle of baking parchment and bake in a preheated oven at 160C (fan oven) for 28 minutes (a very precise time, but it will ensure the brownies have the perfect texture - macaroony on top and soft and delicious underneath!).
Leave to cool completely in the tin and then cut into squares.
A Cook's Plot Tip
The brownies will keep in an airtight tin for about 5 days.