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Chocolate brownies

Chocolate brownies

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Chocolate brownies

Slightly soft in the centre, these make a tempting teatime treat.

Good with a scoop of vanilla ice cream on top, or try cinnamon or lemon ice cream.

Printable version    A4    |    A5    |    Index card

Prepare Ahead

The brownies will stay fresh for up to 5 days if tightly wrapped in foil or stored in an airtight container.


Instructions

  1. 1

    Preheat the oven to 160°C (325°F/Gas 3). Lightly grease or line a 20cm (8in) deep square cake tin with greaseproof paper.


  2. 2

    Put the dark chocolate and butter into a small heatproof bowl over a saucepan of simmering water until melted, stirring occasionally. Don’t let the bowl touch the water. Remove the bowl from the pan and set aside to cool slightly.


  3. 3

    Beat the eggs, honey, and brown sugar together, then gradually beat in the melted chocolate mixture. Sift the flour over, add the walnut pieces and white chocolate to the bowl, and gently fold the ingredients together. Pour the mixture into the prepared tin.


  4. 4

    Put the tin in the oven and bake for 30 minutes. Cover loosely with foil and bake for a further 45 minutes. The centre should be a little soft. Leave to cool completely in the tin on a wire rack.


  5. 5

    When cold, invert the brownies on to a board, remove the tin, and cut into squares.


Ingredients

  • 50g dark chocolate, chopped
  • 25g butter, (scant 1 oz)
  • 3 eggs
  • 1 tbsp clear honey
  • 225g soft light brown sugar
  • 75g self-raising flour
  • 175g walnut pieces
  • 25g white chocolate, (scant 1 oz), chopped

Makes 16 

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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