Ingredients
55g unsalted butter
110g dark chocolate, chopped
2 large eggs
150g brown sugar
85g granulated sugar
1tsp vanilla extract
125g plain flour
½ tsp baking powder
¼ tsp salt
85g dark or milk chocolate chips
Method
Preheat the oven to 180C/ fan 160C/gas 4
Grease a twelve hole square brownie pan or a non- stick brownie pan with butter.
In a large saucepan, melt the butter and chopped chocolate over a low heat until smooth.
Remove from heat and stir in the eggs, sugars, and vanilla extract.
Sift the flour, baking powder and salt then fold in to the mixture using a spatula.
Allow the mixture to cool to room temperature before adding the chocolate chips.
Transfer the mixture to the brownie pan and bake for 25-30 minutes, or insert a skewer in to the centre of the brownies, remove the skewer if it’s clean the brownies are done.
Cool the brownies in the pan before transferring to a wire rack.
Products Used
MASTER CLASS NON-STICK 12 HOLE BROWNIE PAN
MASTER CLASS NON-STICK HEAVY DUTY 16CM SAUCEPAN
KITCHEN CRAFT BEECH WOOD 35CM SPOON
KITCHEN CRAFT TINNED 16CM CONICAL SIEVE
