Page title and description
Double chocolate brownies
The trick with these brownies is not to overcook them – they should be springy on the outside and moist and squidgy inside. These'll keep for a week or so in an airtight container or for a month in the freezer. Try adding chopped nuts – walnuts are especially good – or dried fruit to the basic mix.
Ingredients
- 180g butter
- 110g cocoa powder
- 300g caster sugar
- seeds from 1 vanilla pod
- 4 large eggs
- 100g plain flour
- ¾ tsp baking powder
- pinch of salt
- 120g dark chocolate, finely chopped
Method
Prep time:
20 min
PT20M
Cooking time:
25 min
PT25M
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Step 1
Preheat oven to 160°C/Gas 3.
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Step 2
Melt the butter in a pan and mix in the cocoa powder. Add the caster sugar, vanilla seeds and eggs. Mix together.
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Step 3
Add in the plain flour, baking powder, salt and dark chocolate. The chocolate will partially melt into the mixture. Don't worry if some bits don't melt completely.
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Step 4
Cook for 20 to 25 minutes until slightly crisp on the outside but still nice and squidgy in the middle.