In honour of my twenty-third birthday last week, I decided to bake up some brownies, as these are always a crowd pleaser and the recipe has been my go-to for over 5 years now (it’s that good!). As a student, and even now, I would rather not waste my chocolate melting it into any form of baking that’s not an icing or drizzle, which is why I love this recipe so very much! Instead, my chocolate gets chopped up and scattered throughout the batter so that you have ooey-gooey bites of molten chocolate with each piece. And while I do firmly believe that more expensive ingredients gets you better results, this brownie is pretty good with the 30p cheap basic bars of chocolate you get from the supermarket, even better for your wallet when you’re whacking out several trays of this to take to barbecues, parties, sleepovers, film nights. These will never be out of place, or unwanted, I can guarantee it.
I don’t always have raspberries to throw into these, but when I do, they cut through all that sugar pretty perfectly. I bought a cheap punnet of them this weekend that didn’t turn out all that sweet, they were a little under-ripe and not great for eating as they were, but thrown into this bake to concentrate into jammy pockets and add some tartness and colour, they were pretty perfect. I’ve held onto this recipe for myself for a long time, making small changes each time, testing which ratios work best, but I feel like it’s finished and should be shared with the world at this point!
115g melted dairy-free margarine/butter, cooled
150g caster sugar
50g light brown sugar
35g cocoa powder
1/2 tsp baking powder
1/2 tsp coarse sea salt
1 tsp vanilla extract
35g strong bread flour (can sub with plain flour but you will lose some chewiness)
85g plain flour
250g chopped chocolate (a mix of white/milk/dark)
50g raspberries for the top
Preheat your oven to 180˚C/160˚C Fan/Gas Mark 4. Grease and line a 16cm square tin.
Mix the melted butter/marg with the vanilla and sugars, before folding in the cocoa, salt and baking powder.
Whisk in the eggs until the batter is smooth, then fold in the chocolate chips. Gradually add the flour, folding in the bread flour last as this gets tough very quickly.
Once the flour is *just* combined, scrape the batter with a spatula into your tin and spread out evenly. Stud the top with raspberries/more chocolate as you wish and bake for 20-25 minutes, checking on it at the 15 and 20-minute mark. The key to a good brownie is that you keep an eye on them and underbake them only slightly, otherwise these will become chocolate cake. The skewer should come out with some wet batter when they are done, but the top should be just set with a jiggle in the middle, but not wobbly.
When you remove them from the oven, lift these out of the tin immediately to stop them cooking too much, and leave to cool (although I often skip this step and dive right in, though your slices will be messier!). Drizzle with some melted chocolate or ganache and slice with a very sharp knife into 16 squares, or 9 if you are feeling generous.These would be excellent warm with some vanilla ice cream or served room temp as is with a coffee, do let me know if you make them!
As always, keep baking,
Love Sian xx