An American Classic – The Chocolate Brownie

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!

Ingredients

All the Ingredients you’ll need

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

Method

Preheat your oven to 350 f / 180 c, lining a baking tray / tin with aluminium foil, I used an 8 inch square tray
Chocolate and Butter melting together. Mmmm!
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
Mixing the ingredients
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