Chocolate week in the UK?
It seems to me that US cuisine has the perfect solution for Chocoholics all over the Planet. So, here in NY I decided to bake one of my kids’ favorites. Served warm, Chocolate Brownie is a moist, melt in your mouth delight and what’s more, it’s almost as American as Apple Pie
The recipe I use is a classic, simple version which you’ll find in many children’s and (even) adults recipe books and takes less than an hour to make. But don’t be fooled. It is dangerously moreish!
- 1 heaped cup of roughly chopped bitter sweet chocolate
- 8 tbsp of butter
- 2 large eggs
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup plain / all purpose flour
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Preheat your oven to 350 f / 180 c, lining a baking tray / tin with aluminium foil, I used an 8 inch square tray
- Warm some water in a small pan, place a Pyrex bowl over the water and add the chocolate and butter, stirring until the ingredients are combined (this prevents the chocolate getting stuck to the pan, which, would be a waste…)
- Meanwhile, mix the remaining ingredients (except the flour) in a large bowl, add and stir in the melted chocolate butter mix until all the ingredients are combined
- Then, fold the flour into the bowl stirring until its completely blended in the mix
- Pour the finished brownie batter into the baking tray, smoothing the surface to make it even
- Pop the tray into the oven for 25 – 30 minutes checking the brownie with a fork or skewer. If it comes out clean, it’s ready
- At this point, take the brownie out the oven and cool on a wire rack (for about 20 minutes, or so)
- Remove the foil and cut it into small squares
Serve warm with a large dollop of ice cream for instant Chocolate Nirvana!