These brownies are moist, dark and delicious and the perfect treat (the picture is from when they were used as a birthday cake- hence the candles!).
The recipe makes 12 but as they are fairly rich you can always cut them into smaller pieces to make them last longer (however I cannot guarantee that will be the case, it doesn’t seem to matter how small I cut them up – they’re always gone in minutes!)
These brownies can be frozen in an airtight container for up to 3months.
Makes 12
Ingredients
150g plain chocolate chopped
120ml sunflower oil
215g light muscovado sugar
2 eggs
1 teaspoon Vanilla Essence
65g self-raising flour
4 tablespoons cocoa powder
75g chopped mixed nuts
4 tablespoons milk chocolate chips
Method
· Preheat the oven to 180 °C
· Lightly grease a shallow 7 ½ in square cake tin (I prefer using a loose bottomed one)
· Melt the chocolate in a heatproof bowl over a saucepan of hot water (do not let any water get into the chocolate as it will ruin…)
· With an electric whisk or mixer beat the oil, sugar, eggs and vanilla together in a large bowl.
· Stir in the melted chocolate and then beat well until evenly mixed.
· Sift the flour and cocoa powder into the bowl and fold in thoroughly.
· Stir in the chopped nuts and chocolate chips.
· Tip the mixture into the prepared tin and spread evenly to the edges.
· Bake for 30-35 minutes until the top is firm and crusty.
· Cool in the tin before cutting into squares.
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