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SOLD's best brownies for chocoholics

This chocolate brownie is the favourite pudding with our staff and customers at SOLD! It is always a welcome special treat after an active day at the centre and now you can have it any time any place, let us know how you get on!

Makes: 12 Brownies
Preparation time: 15 minutes
Cooking time: 25-35 minutes

What do you need

  • 2" Deep rectangular Baking Tin approximately 9" x 12"
  • spatula
  • electric mixer(or lots of muscle!)
  • large mixing bowl which attaches to mixer
  • K beater attachment (or wooden spoon)
  • pallet knife
  • scales
  • bowls to weigh into
  • a knife
  • baking Parchment or greaseproof paper to line the tin.

Ingredients

  • 220g butter*/margarine (milk)
  • 350g caster sugar
  • 3 eggs* (egg)
  • 70g cocoa powder
  • 100g self raising flour* (gluten, wheat)
  • 100g chocolate drops* - milk or white chocolate (milk, wheat, soya)

Method

  1. Wash your hands with warm soapy water and dry thoroughly.
  2. Pre heat oven to 170C.
  3. Line the tray with grease proof paper/parchment paper.
  4. Weigh out all the ingredients into separate bowls.
  5. Put the butter/margarine and caster sugar into the mixer and put on a low setting until the two are creamed together. Or if mixing by hand use a wooden spoon and strong muscles to beat it together.
  6. Add in all the other ingredients (eggs, coco powder, self raising flour, chocolate drops) and beat it all together on a low level just to combine everything (you don't want a flour shower!) or if mixing by hand combine and fold it all together using a wooden spoon.
  7. Once ingredients are combined put on a medium-high level until it has just come together and glossy, do this for no longer than 10 seconds! Or if mixing by hand beat fast and quick with the wooden spoon. Too much beating will make it more cakey than brownie!
  8. Once mixed, take the mixing bowl off the mixer and just check all the ingredients have combined at the base of the bowl, using a spatula fold in by hand any bits of flour that may have been missed.
  9. Tip the chocolaty mixture into the tin, spread to the corners and use a pallet knife to ensure it is all an even level. This will help it cook evenly!
  10. Bake the brownie in the oven for 25-35 minutes, a knife should come out with a little mixture on it because we want it moist!
  11. Allow the brownies to cool fully before cutting into 12 (3x4).

The brownies will last in an air tight container for 3 days or perfect for freezing for a maximum of 3 months.

Please note: All text marked with * are allergens or ingredients that may contain allergens.