A couple of weeks ago, I shared the success of our Macmillan World’s Biggest Coffee Morning. We did exceptionally well, raising an awful lot of money for a very worthy cause. We were inundated with donated cakes and I had baked some of my very own specialities – the very awesome and extremely indulgent Ultimate Chocolate Brownies.
I find that these chocolate brownies are amazing with ice cream after a lovely Sunday roast dinner. They are a versatile treat too; have one with a hot cup of tea (or of tepid temperature for those with young children), or take them out as part of a picnic. These chocolatey delights are so easy to bake and are totally worth it. I highly recommend them!
300g unsalted butter
300g dark chocolate (70% cocoa solids), broken into pieces
5 large free-range eggs
450g sugar (granulated or caster, it doesn’t really matter)
1 tablespoon vanilla extract
200g plain flour
You will also need a baking tin 30 x 24 x 6cm lined with greaseproof baking paper.
Preheat the oven to 180ºc/gas mark 4.
Melt the butter and chocolate together in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
Beat the eggs, sugar and vanilla extract together in a bowl or electric mixer until the mixture is thick and creamy and coats the back of a spoon.
Once the butter and chocolate have melted, remove from the heat and beat this into the egg mixture.
Sift the flour into the mixture and continue to beat until smooth. The mix should look a dark chocolate colour with a velvety texture – it really does look good enough to eat raw mix!
Pour into the baking tin being careful to make sure that the mixture is evenly spread over the tin. Bake in the oven for 20 minutes until the top has formed a light brown crust that has started to crack.
This giant brownie shouldn’t wobble, but should be gooey inside, so the clean skewer trick won’t work here.
Leave it to cool completely before cutting up into approximately 18 pieces, and there you have my ultimate chocolate brownies.