I know you all LOVE a good recipe so I thought I would share my favourite chocolate brownie recipe (with a Valentine’s twist).
You will need
170g chocolate ( I use a mix of 70% dark & milk chocolate as my girls don’t like them too rich but you could use all dark chocolate if you wish)
125g butter
340g caster sugar
2 large eggs
1/2 teaspoon of vanilla extract
230g of plain flour (you can use gluten free flour here too )
Mix of white & milk chocolate chips
Some pink sugar heart sprinkles (I found mine in the baking isle in Waitrose)
You also need a 25x30cm tray bake tin lined with baking parchment
Preheat the oven to 170 degrees c (150 fan) or middle shelf in the baking oven of an Aga.
Break up the chocolate & add the butter & pop in to a large pan that will take all the ingredients & then melt over a low heat.
Once the ingredients are melted let it cool for 15 mins.
Weigh the dry ingredients in to a bowl.
Beat the eggs & vanilla extract together in a little bowl.
Add the dry ingredients in to the cool melted chocolate & add the egg mix & combine with a wooden spoon to get a glossy mixture.
Turn in to the lined tin & smooth over level.
Sprinkle the chocolate chips over the top & press carefully in to the mix with the back of the spoon.
Pop in to the preheated oven for about 18 minutes.
The edges should be cooked here & the middle wobbly – at this stage sprinkle over the heart sprinkles & bake for another 2-3 minutes until the mix is set ( it needs a wobble in the middle still to get the brownie gooey texture we all love ). Every oven is different so keep an eye on the mixture here.
Take the brownie out of the oven & let it cool in the tin to get a nice clean cut slice.
Serve with a cup of tea or as a pudding with raspberries & ice cream.
Enjoy!
Han xx
