This is a foolproof brownie recipe that takes hardly any time to put together and always comes out perfectly. We’ve added creme eggs to celebrate the Easter holidays.
I N G R E D I E N T S
100g butter at room temperature
250g golden caster sugar
200g dark chocolate, broken up in pieces
100g plain flour, sifted
1 tsp baking powder
5 crème eggs
M E T H O D
1. Pre-heat the oven to 180C fan or 160C static. Next, line a square brownie tin with baking parchment (ours is around 20cm x 20cm in size).
2. Boil a pan of water about a third full, and once boiled reduce to a simmer and place a bowl above with the butter and chocolate in it. Let this melt gently and then take off the heat to cool to room temperature.
3. While this is cooling, you can whisk the eggs and sugar together until the mixture is well combined. When the chocolate mixture has cooled down, fold it into the sugar and eggs and then combine. Next stir in the flour, baking powder and cocoa and combine well.
4. Add to the tin, then bake for 15 minutes. While this is baking slice the crème eggs in half and then remove the brownies from the oven and press into the tin in rows of three. You’ll have a ½ egg left – they call this the baker’s treat!
5. Bake for another 10-15 minutes or until the top is cracked but the middle is only just set. Cool completely then cut into squares and serve.