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 |
| 4 | large eggs |
| 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 |
