Chocolate brownies recipes
Ingredients
- 4 oz Margarine
- 10 oz Brown sugar
- 2 oz Cocoa powder
- 6 oz Flour
- 1½ tsp Baking Powder
- 2 Eggs beaten
- Few drops Vanilla extract
Method
- Heat oven to 180 degrees C.
- Line 10 x 8 inch baking tray with silicone paper.
- Melt margarine and sugar in jug or bowl in microwave.
- Add other ingredients and stir until well mixed.
- Pour into tin and level surface.
- Bake in middle of oven until set but not too firm.
- Remove from tin and cool on rack.
- Cut into bars or squares.
Ingredients
- 200g dark cooks chocolate, 72% cocoa solids, chopped into chunks
- 150g butter, cubbed
- 3 medium free range eggs ad 1 egg yolk
- 2tbsp cold water
- 125g Tate & Lyle Light at Heart - White
- 85g Self-raising flour
- 1tsp Baking Powder
Method
- 1. Preheat the oven to 180 C/Gas 4 (if using a fan assisted oven adjust the temperature accordingly.
- 2. Grease and line a 18cm square tin.
- 3. Pop the chopped hocolate and butter into a heat proof bowl and set over a pan of very gently simmering water to melt.
- 4. Carefully remove the bowl from the heat and leave to cool.
- 5. Lightly beat the eggs and egg yolk with 2 tablespoons of cold water.
- 6. Stir the Light at Heart White into the chocolate, followed by the egg mixture.
- 7. Sift in the flour and baking powder and gently fold together using a large metal spoon.
- 8. Pour into the tin and bake for 20 to 30 minutes.
- 9. Leave to cool in the tin and then turn out on to a chopping board.
- 10. Cut into 16 squares.
Ingredients
- 90g (3oz) Dark Chocolate
- 150g (5oz) Butter
- 125g (4oz) Plain Flour (sieved)
- 15g (½oz) Cocoa Powder
- ½ Teaspoon Baking Powder
- 300g (10oz) Brown Sugar
- 2 Medium Eggs
- 100g (3 ½oz) Pecan Nuts (chopped) - optional
- 1 Teaspoon Maple Syrup
Method
- 1. Preheat the oven (unless it's a fan oven) to 180°C (350°F/Gas 4). Grease and line the base of a 20cm x 15cm (8" x 6") baking tin with non-stick baking parchment.
- 2. Break the chocolate into small pieces and put them in a bowl, add butter and melt over a bowl of simmering water. Occasionally, stir.
- 3. Remove the bowl and let the chocolate cool slightly. Meanwhile, put the flour, baking powder and cocoa powder into a different bowl.
- 4. In another bowl, beat the eggs, then add the sugar and maple syrup.
- 5. Fold the chocolate mixture into the egg mixture. Next, fold in the flour mixture (and, if you're using them, nuts). No flour should be visible.
- 6. Spoon the mixture into the tin and smooth with a palette knife. If you are using a fan oven, heat it to 150°C. Bake for 25 - 35 minutes. Don´t overcook!
- 7. Allow your brownies to cool in the tin. Cut into squares.
- 8. Share, eat and enjoy!
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