If I needed a therapy these would be it. These brownies have been everywhere with me. Where ever I’ve been I’ve found a kitchen and I’ve made these. The simplest quickest recipe that turns out the most delicious, gooey brownies.
The recipe comes from my Chaplin’s assistant at school; she made them for everything, four batches at least a week, and they would always run out. We had them for bible studies and for pudding, I made them for birthdays and for Christmas. It is a fail safe recipe – easy to make and certain to please.
Makes 21 snack brownies or 12-15 pudding brownies.
Fills a 7×11 inch brownie tin (an 8×8 square would also work)
6oz salted butter
6oz dark brown sugar
6oz caster sugar
3 eggs, beaten
3oz plain flour
2oz cocoa powder
- Preheat the oven to 180°C and line a brownie tin
- Melt the butter gently in a pan over a medium heat. Stir in the sugars and leave on the heat for a minute to begin to melt, stirring often. Gradually add the egg, mixing all the time to avoid scrambling
- Remove from the heat, stir in the flour and cocoa powder and pour into your tin
- Bake for 18mins. The edges should be just firm, the middle wobble and an inserted skewer come out a little dirty. Leave to cool in the tin for 15mins before turning out to cool on a wire rack