I’m not bad at baking, sometimes things might not look as nice as they could but they usually taste good. These brownies however are amazing.
It’s a Mary Berry recipe (naturally) and I found it on the The Happy Foodie site. I’m writing it up here so I don’t have to go looking for it again. It’s so easy.
|275g (10oz)||butter, softened|
|375g (13oz)||caster sugar|
|75g (3oz)||cocoa powder|
|100g (4oz)||self-raising flour (or plain flour & 1 tsp baking powder)|
|100g (4oz)||plain chocolate chips|
I never have self-raising flour in the house. We have enough different bread flours in the cupboard so just adding a teaspoon to plain flour as I bake saves on space. Some suggest 1/2 tsp each of baking powder & 1/2 bicarb of soda but I find baking powder works very well.
|First line a baking tray or roasting tin with baking paper or parchment. I use my Mum’s Square 8 1/2″ Christmas Cake tin, the loose bottom helps release the cake easily.|
|Pre-heat oven to 180°C/Fan 160°C/gas 4.|
|Add all the ingredients to a large bowl and using a hand blender mix until even|
|Spoon all the mixture into the lined tin ensure it goes into the corners and is level|
|Bake for 40–45 minutes. Brownies will have a crusty top and a skewer inserted into the centre will come out clean.|
|Allow to cool before cutting into squares. These are quite rich so I did mine smaller than the recommended 24|