I made these brownies to celebrate getting a new brownie pan– specifically a brownie pan to help with the sadness that comes at the end of the Great British Bake Off! Wilko has a great range of GBBO items in currently, and I kind of want them all. Currently two have made it into my kitchen- a cookie sheet for making cookies, and the brownie pan. I have them in blue, but the pink is pretty sweet as well! My mum treated me to the brownie pan, so I felt that a logical thank you was sending my parents home with some delicious brownies.
The recipe which I chose to make is my go to brownie recipe. I love brownies and trying out new recipes for them but sometimes I just want a recipe that I know will be delicious, quick, and simple! It comes from one of my favourite baking books- The Hummingbird Bakery Cookbook. I love how short the basic recipe is- just 5 different ingredients! Quite often I add in extras such as white, milk or dark chocolate chips or chopped pecans but in this particular instance speed was important so I left out all the frills- and honestly these brownies are just fine without them.
My new brownie pan is 25x22x6cm so pretty much square and will give you nice chunky brownies. They could have had a couple of mins longer in the oven/ cooling in the tin due to the depth being deeper than my other tin, (although they were still delicious just a little moister than I wanted right in the center of the batch) but if you are using a brownie tin which is shallower they will take less time.
- 200g Dark Chocolate broken into pieces (I use 70% usually)
- 175g Butter
- 325g Caster Sugar
- 190g Plain Flour
- 3 Eggs
You will also need a brownie tin (mine was 25x22x6cm) Lined with baking parchment.
To begin with heat your oven to 170°C.
Place the chocolate and butter into a large heatproof bowl (I use a mason cash bowl) over a saucepan of simmering water. Don’t let the base of the bowl touch the water. Leave until melted and smooth, mixing occasionally. (Ensure there are no chunks of chocolate remaining.)
Remove from the heat and stir in the sugar until it is well mixed. Add the flour and stir until well mixed. Finally add the eggs and stir until thick, smooth and glossy.
Pour the mixture into the prepared baking pan, using a silicone spatula to remove any remaining mixture from the bowl. Bake in the oven for 30-35 mins until they are flaky on the top but still soft in the center. Be careful not to overcook them!
Leave to cool completely before slicing (I cut mine whilst they were still warm so I could send some home with my parents, hence the messiness of mine!) If desired dust with icing sugar.
I am always keen to try a new brownie recipe, I’d love any suggestions!