This is my very special recipe – everyone gets excited for these brownies! The “secret ingredient” adds a chewy, crunchy flavour.
Alison Hammond
Series 14
Makes:
25
Difficulty:
Easy
Baking Time:
35 mins
- Ingredients
- Method
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Method
Step 1
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 2
Put the butter and chocolate in a heatproof bowl and place it over a pan of gently simmering water. Leave them both to melt, then stir until fully combined and glossy.
Step 3
Meanwhile, combine the flour, baking powder and cocoa powder in a separate bowl.
Step 4
Remove the pan from the heat. Pour the chocolate and butter mixture into a large mixing bowl and add the sugar. Stir to combine.
Step 5
Sift the dry flour mixture into the wet ingredients and then, using a spatula, gently fold everything together until no streaks remain and you have a thick, glossy brownie batter. Take care not to over-mix.
Step 6
One by one, add the eggs, combining between each addition, then stir in your secret ingredient until evenly distributed.
Step 7
Pour the mixture into the prepared brownie tin and bake on the centre shelf for 30–35 minutes, until the brownie is just firm and has a nice crust on the top. Remove from the oven and leave the whole brownie to cool in the tin, then cut it into 25 equal squares to share.
