It's everyone's favourite, but if you’re not careful, a lot can go wrong. The cooking time will vary dramatically depending on the oven you use, so be aware of this and don't over cook. Brownies are better soft and gooey than dry and overlooked. I love the addition of white chocolate buttons in this recipe, and try adding walnuts for some crunch. Serve them with a good vanilla ice-cream and a chocolate sauce for extra moisture, richness and gooeyness!
Makes one tray
675g organic unrefined caster sugar
225g organic self-raising flour
125g organic cocoa powder
150g organic white chocolate buttons or 50/50 dark and white organic Montezuma pistoles
6 organic eggs, beaten
340g organic butter, melted
90g organic milk
A few organic chocolate buttons (for chocolate sauce)
A splash of cream (for chocolate sauce)
Sift the flour and the cocoa powder together into a large mixing bowl. Add the sugar, chocolate buttons then add the melted butter, milk and lastly the eggs. Stir until all ingredients are incorporated.
Line a roasting tin (around 450 x 300mm) with greased baking parchment or grease-proof paper and pour in the mix. For a thicker brownie, use a smaller tray, but cook it for a bit longer.
Bake the brownie in a pre-heated med to low oven (160-170°C) for around 20 to 30 minutes. All ovens are very different so check every 5 to 10 minutes. Try the tip of a knife test - if it's still too wet inside the centre then cook longer. Don't over cook the brownies, keep it gooey!
To make a chocolate sauce, gently melt a few organic chocolate buttons with a splash of cream over a bain marie.
Serve with a good ice-cream and chocolate sauce.