Today was brownies making day because everyone needs a good brownie in there life.
Brownies are always a good thing to bake as eating them while they are still slightly warm is the best part. I love making brownies and have made so many different types over the years that this blog has been running.
These were for a tea and cake party we were having at my job at the time as it was the weekend of the Royal Wedding.
While making these I did wear a mask and gloves because of the fact that I wanted to take these and give to people outside of my household.
The smell of brownies makes me want to float down the stairs like they do in movies because it such a good smell.
I won’t lie I did end up putting this back in the oven once I had cut them because I was convinced they were still not quite cooked. They went back in for about 7 minutes.
- 175 g Unsalted Butter
- 325 g Caster Sugar
- 3 Eggs
- 30 g Cocoa Powder
- 130 g Gluten Free Plain Flour
- 100 g Plain Chocolate Chips
- 1 tsp Vanilla Extract
- 200 g Dark Chocolate
- Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper.
- Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
- Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture.
- Once the egg and chocolate is all incorporated add the plain flour, vanilla extract and cacao powder and folder these in until all incorporated.
- Add in the chocolate chips and fold these into the mixture. Pour half the mixture into the tin and spread it out.
- Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.
- Once, the brownies are cooked remove from the oven and leave to cool in the tin for five minutes then transfer to a cooling rack to cool fully.