Classic Brownies

Nothing beats a classic, rich, fudgey brownie - the perfect party pleaser/indulgent dessert/comfort food on those not-so-bright days. The best thing about them? They can be loaded with any of your favourite chocolates, from Sainsbury's basics (student budget friendly) to Terry's chocolate orange to Mini eggs at Easter. If you like a richer brownie then use more dark chocolate in the mixture and if you like a bite in your brownie then add chopped nuts.

As in my blondie recipe, you want to whisk the eggs and sugar together until light and fluffy - this takes abut 2-3 minutes with an electric whisk but longer if you are doing it by hand.

Blondies/brownies are best left to cool in the tin and put in the fridge for an hour or two, or overnight, to get maximum fudginess (and are then also easier to slice), but if you're like me and can't wait even 2 minutes after they are out the oven then they also taste perfect with a dollop of vanilla ice cream.

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Recipe

Prep time: 10 minutes

Cook time: 25-30 minutes

Makes: 16 brownies

Ingredients:

125g Butter

50g Milk Chocolate

50g Dark Chocolate

2 Eggs

250g Caster Sugar

85g Plain Flour

2 tbsp Cocoa Powder

100g Chocolate of choice, chopped

Method:

1. Preheat the oven to 180°C. Line a square tin (approx. 20x20cm) with butter and baking parchment.

2. Melt the butter with the milk chocolate and the dark chocolate (either in the microwave in 20s intervals or in a bowl over hot water) and allow to cool.

3. Whisk the eggs with the sugar for 2-3 minutes (electric whisk) or longer (if using a hand whisk) until pale and fluffy.

4. Add the butter/chocolate mixture to the egg mixture and whisk to combine.

5. Sift in the flour and cocoa powder and fold in until it is almost completely combined.

6. Chop the chocolate (milk/white or whatever chocolate using) into chunks and fold into the mixture until everything is combined (no flour should be visible).

7. Pour the mixture into the tin and spread until even. Bake for 25-30 minutes (25 if you want fudgier).

8. Allow cool in the tin and set in the fridge overnight or a couple of hours before slicing. Alternatively tuck in while they're still warm!