Recipe of the week | Brownies!

Chocolate Brownies

---

Oh no, she didn't! Oh yes...... I DID!
I made brownies! Gooey and yummy but in bite-sized pieces you won't be able to resist! Here's how you make these:

Makes: 25
Prep: 15 minutes plus cooling
Cook: 14-18 minutes

Ingredients
115g  Unsalted butter, cut into pieces, plus extra for greasing
100g Plain chocolate, roughly chopped
2 Eggs
140g light Muscovado (soft brown) sugar
1 tspn vanilla extract
55g Plain flour
25g Cocoa powder
40g Pecan or Walnuts, roughly chopped

Method:
1.  Preheat the oven to 200oC/ 180oC Fan/400oF/ Gas Mark 6. Grease
    and line the base and sides of an 18cm/7-inch shallow square cake
    tin/tray.
2. Put the butter and chocolate in a heatproof bowl, set the bowl over a
    saucepan of gently simmering water and heat until melted. Leave the
    mixture to cool slightly.
3. Put the eggs, sugar and vanilla in a mixing bowl and beat together (with
    an electric handheld whisk or by hand) until the mixture starts to turn
    frothy. Stir in the chocolate mixture until combined.
4. Sift the flour and cocoa powder into the bowl and scatter in the nuts. Stir
    together gently, then turn the mixture into the tin and level the surface.
5. Bake in the preheated oven for 14 - 18 minutes, or until the crust feels
    dry but gives a bit when gently pressed. (If unsure, better to have it
    slightly undercooked so it doesn't loose its gooeyness. Another test it to
    gently press a nice into natural cracks in the surface and the knife
    comes out clean.) Leave in the tin l for 10 minutes before transferring to
    a wire rack to cool. Cut into 25 squares (4 lines each way).

Simple yet AMAZE-BALLS! Just made another batch earlier for someone's birthday treats! A tip for melting chocolate and butter is to keep the water level lower than the bottom of the bowl - if it touches the bowl, you may burn the chocolate you're melting.

Let me know how you find this recipe!

Recipe adapted from: Mini Cakes by Jeanna Farrow for Love Food.