RECIPE - Gooey Chocolate Brownies

This recipe has been adapted from the one we use in the kitchen so that you can make them at home. The Chocolate Brownies here at the pub our one of our best selling desserts, so we thought we'd share them with you first!


What you will need:
350g Dark Chocolate (less than 60% coco works very well)
250g Butter, and a little more for greasing
250g Dark Muscovado Sugar
100g Plain Flower
3 Medium (free range) Eggs
1 tbsp Vanilla Extract
1 tsp Baking Powder
Pinch of salt

Pre-heat the oven to 170C/325F/Gas Mark 3
Lightly grease medium sized baking tin and line with greaseproof paper
In a bowel set over a pan of simmering water, melt the chocolate and butter together. (Let this take time, do it slowly so that the butter and chocolate don't split.)
Just after the chocolate and the last of the butter have melted remove from the heat and leave to cool for a couple of minutes.
While cooling, whisk together the sugar and eggs.
Beat into chocolate mixture, then fold in the flour, baking powder and a pinch of salt.
Pour the entire mixture into the tin and bake for about 40 minutes.
At about 30 minutes check the brownies. If you like them really gooey this is the best time to take them out the oven. If you'd prefer to serve the brownies you'll need to let them cook a little longer so they hold their shape on a plate.
To test the brownies, skewer them and a little mixture should stick when they are done.
Leave to cool for about 30 minutes.
Remove from tin to cut and keep in an air tight container until ready to serve.

The Brownies can be reheated simply in a microwave if needed, but they're best hot and fresh out the tin!!!

To serve, drizzle with chocolate sauce and add a nice dollop of quality ice cream. Vanilla, or our favourite, white chocolate ice cream are best!!!

ENJOY!
LoveYouBye