Chocolate brownie

steve bennett

steve bennett

28th June 2012
steve bennett

Chocolate brownie

Cracking with a cup of tea on a rainy day.


  • 300g caster sugar (A)
  • 4 whole eggs (A)
  • 225g unsalted butter @room temp(B)
  • 75g cocoa (C)
  • 75g plain flour (C)
  • 225g dark chocolate-melted ((D)
  • 100g chopped nuts (E)
  • 100g chopped white chocolate(E)
  • (or 200g of your choice of a mixture of nuts, chocolate, chopped fruit etc)(E )


Beat (A) til well combined, then add (B) and mix til fully combined. Fold in (c), making sure there are no lumps of the flour/cocoa, then (D). Once all mixed well, add (E) and mix again.
Pour into a greaseproof paper lined tin and bake at 155C for30-40 minutes. The brownie should still be gooey in the centre, so you are basically cooking it til a crust forms, then turn the oven off and leave it to sit for a further ten minutes. Remove from the oven and cool. Once fully chilled, portion and reserve. When ready to serve/eat, reheat at 90C for 10 minutes.

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