Brownies

Brownies

By
From
The Birthday Cake Book
Makes
9
Photographer
Laura Edwards

Remember brownies are different to other cakes: they will still look undercooked when you take them from the oven, because they need to be squidgy!

Ingredients

Quantity Ingredient
150g unsalted butter, diced, plus more for the tin
150g 70% cocoa solids chocolate, finely chopped
100g self-raising flour
1 teaspoon baking powder
2 tablespoons cocoa powder, plus more to dust
260g light muscovado sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
100g white chocolate chips

Method

  1. Preheat the oven to 160°C/fan 150°C. Butter a 20 cm loose-bottomed square cake tin and line the base with baking parchment.
  2. Melt the butter and chocolate in a heatproof bowl set over barely simmering water, making sure the bowl does not touch the water. Leave to cool a little.
  3. Sift the flour, baking powder and cocoa into a large bowl, then add the sugar, breaking up any lumps. Add the eggs and vanilla. Pour in the cooled chocolate and butter and finally fold in the chocolate chips.
  4. Bake for 45–50 minutes, or until the cake is firmer but still gooey in the middle. The brownies will continue to firm up as they cool. Leave in the tin on a wire rack. When completely cold, cut into brownies, and dust each generously with cocoa powder.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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