Easy Peasy Brownies

Monday, April 23, 2012

It’s been a while since I posted about my baking trails and tribulations, so I thought I would share this oh so simple recipe that I always fall back on. You can mix it up a bit by adding special ingredients and toppings of your choosing. Here I added raisins, sultanas and a little clementine zest for a slight tangy kick. But if you want a fool-proof chocolatey explosion, just stick to the basics with the recipe below.

2 x 100g bars of good quality dark chocolate (70% cocoa)
250g unsalted butter at room temp.
200g golden caster sugar
6 level tablespoons of cocoa powder
4 heaped tablespoons self-raising flour
4 eggs
[whatever else you would like to top it with]
 

To start smash up the dark chocolate and chop the butter into chunks, then put them both into a food processor. Add the caster sugar, cocoa powder, self-raising flour, a pinch of salt and wizz it all together. While its spinning round and round, crack the eggs into the mixture.

Scrunch up some grease-proof/baking paper under a tap, then flatten it out and lay it in a baking tray (approx. 32 x 26cm) and drizzle some olive oil and rub it in.

Use a spatula to spoon out the mixture evenly into the tray. This is where you can get creative. I like to grate the zest of a clementine over the mixture and this time I added raisins etc. You could use nuts, like pecans, dried cherries or leave it plain – tastes great as it is anyway. Put the tray in the oven on the top self for 12-14 mins and that’s it. Easy peasy!

 Recipe Credits: Jamie Oliver 

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