Chocolate brownies

Chocolate brownies

By
From
Three Sisters Bake
Makes
16–20 brownies
Photographer
Helen Cathcart

These scrummy brownies are a hit with the kids in the café. Make them a little more grown-up by adding cherries to the mix or serving with fresh cherries and cream.

Ingredients

Quantity Ingredient
225g unsalted butter, plus extra for greasing
225g good-quality dark chocolate
4 large eggs, at room temperature
325g caster sugar
100g plain flour
50g cocoa powder
50g fresh cherries, optional

Equipment:

Quantity Ingredient
24 x 34 cm baking tin

Method

  1. Preheat the oven to 160°c.
  2. Grease and line the base and sides of the tin with greaseproof paper.
  3. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Stir occasionally until the butter and chocolate have melted. Remove the bowl from the pan and set aside to cool slightly.
  4. Beat the eggs and sugar in a large bowl with an electric hand mixer for about 5 minutes, until thick, glossy and pale. Pour the cooled chocolate and butter into the egg and sugar mixture and gently fold it in until well combined. Sift the flour and cocoa powder over the mixture and fold it in.
  5. Spoon the brownie batter into the prepared tin. Ease the mixture into the corners and level it out with a spatula. Bake for 30 minutes. If the brownie still has a wobble to it after 30 minutes, give it another 5 minutes in the oven. Once ready the brownie should look shiny and papery on top.
  6. Cut into even-sized pieces and serve with fresh cherries.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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