Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 37

Naughty but nice is the only way to describe these! Definitely one to keep for special occasions.

250g/8oz unsalted butter

425g/14oz golden caster sugar

4 large free-range eggs, beaten

100g/3½oz plain flour

40g/1½oz cocoa powder

400g/13oz plain chocolate (either chips or a bar broken into small pieces)

Makes: 24 brownies

Prep time: 20 minutes

Cooking time: 30–35 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 Melt the butter in a small pan and pour into a large mixing bowl. Add the sugar and eggs, mixing well. Then add the flour and cocoa powder.

3 Add the chocolate chunks and stir through. Lightly grease a 24cm x 20cm tin and pour in the mixture.

4 Bake for 30–35 minutes.

5 Remove from the oven and cut into 2-inch squares. Using a palette knife, remove from the tin and place onto a cooling rack. This helps to stop the brownies over-cooking and becoming a little dry.

Tips

• As soon as they are cool, place into an air-tight container to maintain freshness.

• It’s best to place the chocolate pieces in a bag and hit them with a rolling pin. I prefer to use a bar of plain chocolate broken into chunks, as it helps to make the brownies a little more rugged and you get a lovely chocolate surprise if you bite into a large chocolate bit!