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.
150g plain chocolate chopped
120ml sunflower oil
215g light muscovado sugar
1 teaspoon Vanilla Essence
65g self-raising flour
4 tablespoons cocoa powder
75g chopped mixed nuts
4 tablespoons milk chocolate chips
· 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.