Today's recipe is something to do with that left over chocolate you have left from Easter. These chocolate brownies have a cake like texture yet with the chocolate chunks (from Easter chocolate leftovers) parts are a bit gooey (yum!)
You can alternate the flour you use. I use spelt flour, as I prefer it but it works perfectly with normal flour or gluten-free. I love this brownies, even though I have eaten my weight in chocolate. I hope you enjoy making them, they literally take a few minutes, and importantly enjoy eating them.
Ingredients:
- 6 oz soft margarine
- 4 oz caster sugar
- 5 oz self-raising flour (I used spelt self-raising flour)
- 1 oz cocoa powder
- 1/2 teaspoon baking powder
- 3 eggs
- Small bit of oil
- As much chocolate chips or chunks as you wish!
Method:
- Set the oven to 180°C/350°F/Gas Mark 4.
- Brush the tin with a small bit of oil and line with grease-proof paper.
- Next grab a big bowl and mix in all the ingredients, sieving the flour, baking powder and cocoa powder.
- Beat the mixture with a wooden spoon until it is smooth.
- Add the chocolate and mix together.
- Pour the mixture into the tin and level it out
- Bake for 25-30 mins until it is brown and springs back in touch.
- Once baked put on wire tray. Allow to cool for 1-2 mins and cut into squares.
- You can enjoy these brownies for a few days. They are especially delicious when just baked and the chocolate is half-melted.
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