The kids and I made these little bites of crunchy chocy delights.
Small amount of butter for greasing the tin
250g castor sugar
60g plain chocolate (not milk chocolate), broken into small pieces
90g plain flour
Half a teaspoon of baking powder
Pinch of salt
120g shelled walnuts – do no use if there are allergies
Pre-heat the oven to 190 c or 735 f
Get your ingredients ready
Using a piece of kitchen paper, smear butter all over the inside of the cake tin or baking dish to make it easier to get the brownies out once they are cooked.
Cut a square of greaseproof paper to fit snugly in the bottom
Break the eggs into a bowl, add the sugar and whisk them together until light and creamy.
Place the broken chocolate and the butter into a heatproof bowl, set over a saucepan of simmering water stirring them with a wooden spoon until they melt.
Or you can put the chocolate and the butter in a heatproof bowl and microwave for 2 minutes for 2 minutes on full power, then stir, before microwaving for a further 1 minute.
Gently stir the melted chocolate into the egg mixture.
Place the flour, baking power and salt into the sieve and sift into the chocolaty mixture. Stir very gently, being careful not to over-mix. A rubber spatula is ideal for this. If you are walnuts, stir them in just before it is completely mixed.
Pour the mixture into the prepared tin or baking dish and spread evenly. Using your oven gloves, place the in into the middle rack of the preheated oven and baked for 30-35 minutes. There should be a nice crust on top.
Using a wooden cocktail stick, test to make sure the brownies are cooked. Brownies can be a little more moist than a cake, but the stick should still come out pretty clean. Allow to cool in the tin for 5 minutes, then cut into squares for a gooey, delicious delight.