Free Range Egg Recipes

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Devilish Chocolate Brownies


Serves: 16

200g (7oz) dark chocolate, roughly chopped
150g (5oz) unsalted butter, plus extra for greasing
2 tsp vanilla paste or extract
150g (5oz) golden caster sugar
3 free range eggs, beaten
75g (3oz) plain flour
2 tbsp cocoa powder
1 tsp salt
100g (3½oz) dark chocolate chips
Prep: 10 mins

Cook: 30 mins

Preparation Method

  • Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
  • Grease a 19cm (7½in) square shallow baking tin and line the base with baking paper.
  • Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
  • Remove from the heat and stir in the sugar, then leave to cool for a few minutes.
  • Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy.
  • Stir in the chocolate chips.
  • Pour the mixture into the prepared tin and level the top.
  • Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.
  • Turn off the oven and leave the brownies inside for a further 5 minutes before removing
  • Leave to cool completely in the tin.
  • Cut the brownies into 16 small squares and remove from the tin.
  • Store in an airtight container for up to 4 days.
  • Recipe taken from Chocolat by Eric Lanlard published by Mitchell Beazley © photography Kate Whitaker