Last-all-week brownies
Everyone needs a great brownie in their bag of tricks – nothing fancy, just a simple brownie base that can be expanded on over time or just left as it is. A good dense, fudgy brownie that hits the sweet spot.
Ingredients
For the brownies
- 250g/9oz salted butter, plus extra for greasing
- 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped
- 4 free-range eggs
- 280g/10oz caster sugar
- 130²µ/4¾´Ç³ú plain flour
- 20²µ/¾´Ç³ú cocoa powder
For the topping
- 100²µ/3½´Ç³ú caramel
- 100²µ/3½´Ç³ú white chocolate, finely chopped
- pinch rock salt
Method
Lightly grease and line a 23cm/9in square cake tin.
Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely.
Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy.
Add the chocolate mixture and stir to combine.
Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6.
Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.
Leave to cool in the tin completely. Chill in the fridge overnight.
Chop into 12 squares and revel in your efforts!
Recipe Tips
These brownies freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally.