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Ultimate Chocolate Brownies

Brownie on a plate

Chocolate Brownies are hugely popular in the Letstrythisathome house.  They’re incredibly easy to make and pretty much foolproof, even with ‘help’ from the smallest chefs in the family.  The last time we made some, Chief Stick Collector announced that the mixture looked like Nutella.  Lightbulb moment! We added a large dollop of Nutella to the mixture, and waited even more impatiently than usual to see how they would turn out.

Chief Stick Collector and Bird Girl were confident. I was tentatively hopeful. A very rainy Sunday afternoon was not the time to have to go out for more ingredients to make a replacement batch if it had all gone wrong.  But luckily, the random addition turned out to be not just as good as the original recipe, but, we thought, an improvement.  Light and flaky on the top but just the right amount of gooey inside, and really chocolatey.  This is now our go-to recipe for brownies.


Ultimate Chocolate Nutella Brownies

Crispy top, chewy middle

Ingredients

  • 275g (10oz) butter, softened
  • 375g (13oz) caster sugar
  • 4 large eggs
  • 75g (3oz) cocoa powder
  • 100g (4oz) self-raising flour
  • 100g (4oz) plain or milk chocolate chips
  • 75g (3oz) Nutella

Directions

Prepare by preheating the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of a cake tin measuring around 30 x 23 x 4cm (12 x 9 x 1½in).  I don’t usually find it necessary to grease the tin or the parchment, but you can if you like.

Measure the butter and Nutella into a microwaveable bowl and heat on the lowest power setting for 30 seconds to soften.  Measure all the ingredients into a large mixing bowl and add the softened butter and Nutella.  Mix with a wooden spoon or electric mixer until well combined.

Scoop the mixture into the lined tin, making sure you scrape the bowl well so as not to miss any. Encourage the mixture into the corners of the tin and level the surface with the back of your spoon or spatula.

Bake for 40–45 minutes, until the brownies have a flaky top and a cocktail stick/skewer/cake tester poked into the centre comes out clean.  Check after about 35 minutes, and if you think the mixture is browning too much, cover loosely with foil for the last few minutes.

After removing from the oven, cool them in the tin and then cut into pieces of whatever size you like.  These keep well for a week in an airtight tin (although ours are usually long gone before the week’s up!).

Stack of brownies


For a delicious dessert, serve warm with vanilla ice cream and drizzle with some melted Nutella.

Ultimate Chocolate Brownies

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