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Wednesday, 9 November 2011

Versatile Chocolate Brownines

These brownies are really versatile and easy to make.  It doesn't matter whether you use dark or milk chocolate for these brownies but I find that dark chocolate gives them a much richer flavour.  You can add any additional flavourings you like, depending on your tastes and the occasion that they are being baked for.

175g chocolate, broken up

175g unsalted butter, diced

3 medium eggs

250g caster sugar

100g flour

40g Cocoa Powder

Optional extras: chocolate chunks, chopped nuts, dried cranberries or dried apricots, fudge chunks.

Preheat oven to 180⁰C/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with non-stick baking paper.

Melt the chocolate and butter in a bowl over a pan of simmering water. Make sure you mix it well and leave it to cool slightly.

Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in gently but thoroughly.

Sift in the flour and cocoa and fold in whichever additions you like. Pour the mixture into the prepared tin, making sure it goes right into the corners and bake for 30 - 35 minutes. The top should be crusty with a very slight wobble underneath.

Cool completely in the tin, you can refrigerate the brownies in the tin once they are completely cool for a couple of hours or overnight, this makes them much easier to cut.  Cut the brownies cut into squares or rectangles.

This recipe has been submitted for the Let's Make Christmas - Foodie Blogger Gift Swap organised by the most fabulous cookbook author and blogger Vanessa Kimbell.





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