Yep, still on the GBBO train. This recipe is, again, from this recipe book and, again, very slightly altered. These brownies are perfectly moist and gooey, and just absolutely delicious.
FOR ABOUT 10-15 SQUARES:
225g unsalted butter, diced
100g good quality chocolate (I used milk chocolate)
200g caster sugar
4 large eggs, at room temperature
1/2 teaspoon of vanilla extract (I used vanilla sugar)
50g plain flour
50g cocoa powder
a pinch of salt
optional: 75g walnut pieces
Base line your tin with greaseproof paper and lightly grease the sides with butter.
Pre-heat your oven to 180°C / 350°F / gas 4.
In a pan, melt your butter and chocolate over very low heat. You’ll want it liquid but not hot. Remove from the heat and set aside.
In a mixing bowl, mix your sugar, vanilla extract and eggs with a wooden spoon. Slowly pour in your melted chocolate & butter and mix thorougly. Lastly, sift your flour, cocoa powder and salt in and continue mixing it all together. (This is where you would also stir your walnut pieces in, if you wanted.)
Pour everything into the tin evenly and then bang the tin on a work surface to expel any air bubbles. Put on the middle shelf of your oven and bake for 25 minutes until a skewer comes out with moist crumbles on. The mixture will continue to bake when you remove it from the oven!
Let it cool completely before cutting.
I hope you enjoy! 🙂