The Ultimate Chocolate Brownie (Mary Berry Recipe (adapted))
Ingredients
180g Bournville Plain Chocolate (1 Large bar), broken into pieces.
100g (4oz) butter, cubed, plus extra for greasing.
100g (4oz) light muscovado sugar
2 eggs, beaten
50g (2oz) self raising flour.
1 teaspoon vanilla extract.
50g (2oz) chocolate chips
Method
- Preheat the oven to 180 degree C./160 degrees C Fan/Gas 4. Grease and line a 18 X 18 cm (7 x7 “) square cake tin.
- Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.
- Remove from the heat and add the sugar and eggs. Mix well until smooth , then add the flour and vanilla and mix again. Stir in the chocolate chips.
- Pour the chocolate mixture into the prepared tin and bake for about 40 mins, until well risen and set around the edges, with a slightly soft centre.
- Leave to cool in the tin and slice into 12 squares.
Present 6 equal sized squares of Brownies.
Can be made up to 2 days ahead.
Freezes well cooked.