Chocolate brownies are all about the goo. If the middle isn’t squidgy and half-baked then I’m not interested. Bravo, Mr Jamie Oliver, this recipe really does deliver (and so it should using 360g sugar). You won’t find these in any of his healthy food bibles this side of Christmas…
Perfect for special occasions and sugar comas alike. It’s also super-dooper easy which is a bonus because I’m a bit shit at baking. I’ve adapted the recipe for kids by substituting the chocolate for the milk variety and ditching the nuts. I don’t know about you but dark chocolate always makes my kids go kerrr-azy.
- 200g milk chocolate
- 250g unsalted butter
- 80g cocoa powder
- 65g plain flour
- 1 teaspoon baking powder
- 360g caster sugar
- 4 large free-range eggs
- Preheat the oven to 180°C.
- Line a square baking tin with greaseproof paper.
- Melt the chocolate and butter in a pyrex bowl over a pan of simmering water. Stir occasionally.
- Sift the cocoa powder and flour into a separate bowl.
- Add the baking powder and sugar.
- Mix thoroughly.
- Add the dry ingredients to the chocolate.
- Stir together well.
- Beat the eggs, then mix in until you have a silky consistency.
- Pour the mixture into the baking tin and place in the oven for 25 minutes.
- For extra GOO, don’t overcook. You don’t want a skewer to come out clean.
- Allow to cool in the tray, then transfer to a large chopping board.
- Scoff you face. Liberally.