These chocolate brownies are an indulgent treat that my family love. We like them slightly under-baked so that middle is nice and gooey, but they taste just as good when baked for a little longer too.
I’m not a fan of dark chocolate which most brownie recipes use. I use milk chocolate in these instead and they taste lovely.
Depending on how gooey you like the centre of these, you can adjust the cooking time accordingly.
Makes: 12 portions
100g milk chocolate
220g brown sugar
100g baking spread (I use Stork)
100g plain flour
30g cocoa powder
1) Melt the spread and chocolate together in a bowl in the microwave for around a minute (depending on the power of your microwave). Mix together with a metal spoon to combine any ingredients that haven’t completely melted.
2) In a mixing bowl, whisk the eggs and sugar together until fluffy.
3) Add the chocolate mixture to the egg mixture and whisk together.
4) Sift the flour and cocoa powder into the mixture. Fold the flour and cocoa into the mixture – do not whisk.
5) Line a 22cm baking tray with baking paper and pour the mixture in. Spread out evenly to cover the tray equally.
6) Bake at 180C/Gas mark 4 for 30-35 mins. These will come out gooey in the middle. If you like them a little more baked in the centre, reduce the temperature to 150C/Gas mark 3 and bake for a further 10 minutes.
7) Leave the brownie to completely cool in the baking tray before taking out and dividing into 12 equal portions.