The Everyday Brownie
This little one-bowl-wonder of a recipe is speedy to make and great for kids to help prepare (and eat!). You need a pyrex or plastic bowl that can go in the microwave and is big enough to hold all the ingredients. If you have ‘add and weigh’ scales, you can make this entire recipe without needing to wash up more than one bowl and one mixing spoon. Now that’s my kind of baking!
Vegan Update: To ‘veganise’ this recipe just swap the butter for dairy free Marge (I like Flora) and swap the eggs for 180g Aquafaba (the cooking water drained off a tin of chickpeas, or boil your own chickpeas)
Takes: 5-10 minutes to prepare, and then 30 minutes to bake.
Makes:Depends who you'e feeding! I usually cut the brownie slab into 16 large or 25 small pieces.
- 200 grams butter
- 100 grams cocoa powder
- 400 grams caster sugar
- 4 large eggs
- 100 grams chocolate chips (white, dark or milk)
- 100 grams self raising flour
- Pre-heat your oven to 180 degrees C (or 160 fan).
- Lightly grease a 22cm square brownie tin with butter, and line the base with baking parchment. Leave the tin aside.
- Measure the butter into a large mixing bowl. Heat it in the microwave in 30 second blasts until the butter is melted.
- Add the other ingredients one at a time, in the order that they are listed above. Mix well after each ingredient is added to create a smooth batter (its easier if you add the eggs one at a time).
- Tip the brownie mixture into the tin and bake it for 30-35 minutes or until it is almost set in the middle but still has a slight wobble! (A skewer inserted into the middle should NOT come out clean)
Note: It’s easier to cut if you leave it to cool in the tin for a few minutes. This brownie keeps, well wrapped for 3-4 days. It can be frozen for up to 3 months, and will need about 2 hours at room temperature to defrost.