Our most versatile and fudgey chocolate brownie recipe yet!

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Despite a slightly damp start, we held a fabulously well-attended pop up Christmas Shop and Coffee Morning round the campfire last week and raised pots of cash for Cancer Research. One of our most popular bakes for these events is this absolutely cracking chocolate brownie; the trick is to whip it out of the oven before it turns to sponge so it remains squidgy and moist.

I tend to add whatever chocolate I have handy (or that has not yet been ravaged by my son). In this case it was mint aero, hence the slightly alarming green tinge, but chocolate orange works well too. And if all else fails, just using cheap and cheerful dark chocolate is always a winner in my eyes.

100g dark chocolate, chopped

100g of the chocolate of your choice (mint aero etc)

150g caster sugar

150g golden sugar

125g butter

3 eggs

75g plain flour

40g cocoa powder

25g flaked almonds

 

  1. Line a 30cm baking tin with baking parchment and preheat the oven to 180 degrees.
  2. Roughly chop the chocolate and set aside.
  3. Melt the butter slowly in a large pan, then crack in the eggs and beat until smooth.
  4. Stir in the flour, sugar and cocoa and mix thoroughly to combine, before adding the chocolate chunks and giving it one final stir.
  5. Scrape into the tin and bake for 18-20 minutes until the top is dry and cracked but the mixture still has a little wobble when jiggled (rather like me). Allow to cool throughly before before slicing; this might take a few hours to let the chocolate set again. Delicious with a cup of tea!

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