Bake for 40-45 minutes. The top of the brownie should look a bit crusty. Stick a skewer in the middle and if it comes out clean then the brownie is ready. Once cooled, you can store them in an airtight container for about five days. If you are having a piece later, pop it in the microwave for 5-10 seconds for more gooey loveliness.
Now these brownies are seriously good. I have previously noted my adoration of Mary Berry. And this recipe is a prime example why. It is easy (that’s right, another one spoon/no electric whisk recipe). And it will impress any guest. Husband loves it, so I make it whenever I want to keep him sweet. 😉 Anyway, the recipe hasn’t been modified much. I’ve used golden caster sugar instead of normal caster sugar. Some cooking goddess on the telly (can’t remember which one) extolled the virtues of golden caster. I like it. It has a richer taste. I wouldn’t use it for all my baking, but for most. You could also add walnuts (I am such a walnut fiend but I often go without to please the rest of my damn family).
As for the actual baking, I don’t know why people always bake brownies in a rectangular pan. I used a heart pan cause I thought it would be cute. It was. I made half the recipe, as I have previously noted my inability to stop eating baked goods. But reducing the recipe by half can be quite helpful when you’re making a new recipe as it can lead to less waste if there’s a mishap. Here’s the full recipe:
275g softened butter or margarine (I prefer using salted butter)
375g caster sugar (golden or the regular kind)
4 large eggs
75g cocoa powder
100g self-raising flour
80g dark chocolate chunks (or chips, but chunks make the brownie gooier)
20g milk chocolate chunks/chips
Optional – add 30g of chopped walnuts for yummy walnut brownies
Preheat oven to 180C/Fan 160C. Grease the baking tin. Cream butter and sugar. Add and mix the rest of the ingredients, with the chocolate chunks/chips going in last. Spoon the mixture into the tin, ensuring that the surface is as flat as possible.