method

• You can use any kind of ovenproof dish like a pyrex or a cake tin for these – rectangular is best roughly 30cm x 20cm but if yours is a bit bigger that’s ok.
• Line the base with baking paper – makes it easier to get the brownies out.
• Put butter cut into chunks and chocolate broken up into a saucepan and leave on a gentle heat to slowly melt.
• In a large bowl or jug mix eggs, sugar and vanilla together.
• Stir chocolate mix into egg mix gently then add flour and stir again until combined.
• Pour into dish / tin and if you like nuts or chocolate chunks in your brownies sprinkle them over the top then bake at gas 4 / 180ºc
• Start checking them after 25 minutes. Brownies don’t rise a lot they just set so you are looking for a pale crackly top with a bit of a wobble in the centre. If the whole mix is firm you will have dry brownies. If there is a lot of runny mixture leave for another 5 minutes.
• Take out of the oven and leave to cool in the tin.
• Cut into small squares they are very rich and serve with Glenisk Organic Cream or Creme Fraiche.
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