It being February my thoughts have naturally been steered towards love. However, since nothing I have to say could possibly rival the many millions of words shared by writers, authors and poets over the centuries I thought I would instead share my chocolate brownie recipe with you. The relationship between love and food is inextricably linked, and perhaps never more so than with anything chocolatey! This recipe produces what I consider to be the ultimate chocolate brownie, rich but not overwhelming, firm but not dry and sweet but not cloying. I hope you’ll enjoy it too.
Oak Tree Barn Chocolate Brownies
- 170g Plain Flour (Gluten Free works perfectly too)
- 35g Cocoa
- 150g Castor Sugar
- 135g Soft Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 200g Chocolate Chips (I use Callebaut 54.5% Dark Choc Chips)
- 150g Melted Butter
- 3 Beaten Eggs (mine are homegrown but probably count as large!)
- Preheat oven to 160°C (fan) or 180°C conventional and line a 23cm square tin with baking parchment.
- Sift all dry ingredients together specifically removing any large lumps in the brown sugar.
- Stir in the melted butter and beaten eggs, mix well and pour into the prepared tin.
- Bake for 30 mins and allow to cool slightly in tin before removing and cutting up.
The baking time of 30 minutes works perfectly in my oven, but I would recommend having a look at 25 as that slightly extra gooey middle brownie is always my favourite!
I cut this recipe into sixteen pieces giving generously sized brownies which you can then cut in half and feel virtuous in eating!
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