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Easy Chocolate Brownies |
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MAKES
SIXTEEN
11 oz each plain (semisweet) and milk chocolate
3/4 cup unsalted (sweet) butter
2/3 cup self-raising (self-rising) flour
3 large eggs
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1 |
Preheat the
oven to 350°F. |
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2 |
Set aside 3 1/2 oz of the milk chocolate.
Chop the remaining milk chocolate into chunky pieces.
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3 |
Line the base and sides of a 8-in square cake tin (pan)
with baking parchment.
Break the plain chocolate and 3 1/2 oz of the milk
chocolate into pieces.
Put in a heatproof bowl with the butter.
Melt the chocolate over a pan of barely simmering water,
stirring frequently.
Stir the flour and eggs into the melted chocolate until
evenly combined.
Stir in half the chopped milk chocolate. |
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4 |
Transfer the mixture into the prepared tin, spreading it
into the corners.
Sprinkle with the remaining chopped chocolate. |
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5 |
Bake the brownies for 3O—35 minutes, until risen and just
firm to the touch.
Leave to cool in the tin and then cut the mixture into
squares.
Store the brownies in an airtight container. |
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