Brownies

A fudgy, gooey chocolate brownie is hard to beat. They are a classic and essential for any baker's repertoire. This recipe came from my first cook book that I got when I was 6 or 7! So we have been making these brownies for quite a few years now! It is the best brownie recipe we have come across, I mean if it ain't broke, don't fix it. Of course this brownie recipe isn't just any recipe, it is a Marks & Spencer recipe!

In this recipe, the cooking time is what makes or breaks the optimum brownie texture. In my opinion, brownies that are dense, but moist are the best kind. My dad is the brownie expert in this house, so I had to ask him when they were done! One time I actually made brownie cookies (brookies) with this recipe. I saw the idea on food network and it was my first time experimenting in the kitchen. They were actually quite nice, I should do a blog post about them!

Ingredients

• 175 g dark chocolate

• 175 g butter

• 250 g golden caster sugar

• pinch of salt

• 3 eggs (beaten)

• 115 g plain flour

• 2 tsp vanilla extract

• 100 g chocolate chips

Method

1. Preheat the oven to 180c and line a 20cm square cake tin with baking paper

2. Melt the butter and chocolate together over a ban marie. Once melted leave to cool slightly

3. Add the sugar and salt into the chocolate and then gradually incorporate the eggs

4. Next sieve in the flour and beat the mixture, making sure there are no lumps

5. Stir in the chocolate chips and place the brownie mixture in the tin. Cook for 20-25 mins. In my oven, the perfect time to get them out is at about 22 mins.