Chocolate Brownies Recipe

 Chocolate Brownies Recipe

 Chocolate Brownies Recipe

These scrumptious brownies are best served cut into very small portions - not only because they are incredibly rich, but also because kinds find tiny, bitesize cookies utterly irresistible.

Ingredients: (Makes 18)

75 g/3 oz/6 tablespoons unsalted (sweet) butter, diced

400 g/14 oz white chocolate, chopped

3 eggs

90 g/3½ oz/½ cup golden caster (superfine) sugar

10 ml/2 teaspoons vanilla essence (extract)

90 g/3½ oz/¾ cup sultanas (golden raisins)

Coarsely grated rind of 1 lemon, plus 15 ml/1 tablespoon juice

200 g/7 oz/1¾ cups plain (all-purpose) flour

 

Method:

 

Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 28 x 20 cm/11 x 8 inch shallow baking tin (pan) with baking parchment. Put the butter and 300 g/11 oz of the chocolate in a bowl and melt over a pan of gently simmering water, stirring frequently.

 

Remove the bowl from the heat and beat in the eggs and sugar, then add the vanilla essence, sultanas, lemon rind and juice, flour and the remaining chocolate.

Tip the mixture into the tin and spread into the corners. Bake for about 20 minutes until slightly risen and the surface is only just turning golden. The center should still be slightly soft. Leave to cool in the tin.

 

Cut the brownies into small squares and then carefully remove them from the tin.