The thing about Chocolate Brownies is, that they are just so darn yummy. The chocolate smell hits you as you lift it to your mouth, your teeth sink into the gooeyness and the sweet chocolately warmth fills your mouth as you chew. There is no chance that I’m only having one, and my family loves to fight over the extra chewy crusts while they are still hot from the oven. This is my go to quick and easy dessert when I’m strapped for time.
I have no idea how long they will last in a biscuit tin, I’ve never had any left over to put in a tin, so you’re on your own there.
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Come on , dig in.
- 3 eggs
- 500ml castor or brown sugar
- 250ml flour
- 125ml cocoa powder
- 125g chocolate chopped into rough pieces
- 125g butter
- 30ml golden syrup
- 50g roughly chopped almonds
Preheat the oven to 160ºC and line a 20cm square tin with baking paper.
Beat the eggs and sugar until pale.
In a small saucepan, melt the butter, chocolate and syrup over a medium heat.
Sift the flour and cocoa powder into the egg mixture and combine.
Beat in the melted chocolate mixture until a the batter is thick.
Pour into prepared tin and top with almond. Gently press the nuts into the surface of the batter.
Bake for 45 to 50 minutes, when testing with a knife, it won’t come out clean, but rather a small amount of cake should stick to the knife when it is removed. It shouldn’t be raw, but rather sticky.
Score the brownies into 16 squares while they are still hot and set aside to cool completely before removing from the tin.
Enjoy with coffee, ice cream or just on their own .
Easy Chocolate Brownies
- 3 eggs
- 500ml castor or brown sugar
- 250ml flour
- 125ml cocoa powder
- 125g chocolate chopped into rough pieces
- 125g butter
- 30ml golden syrup
- 50g roughly chopped almonds
- Preheat the oven to 160ºC and line a 20cm square tin with baking paper.
- Beat the eggs and sugar until pale.
- In a small saucepan, melt the butter, chocolate and syrup over a medium heat.
- Sift the flour and cocoa powder into the egg mixture and combine.
- Beat in the melted chocolate mixture until a the batter is thick.
- Pour into prepared tin and top with almond. Gently press the nuts into the surface of the batter.
- Bake for 45 to 50 minutes, when testing with a knife, it won’t come out clean, but rather a small amount of cake should stick to the knife when it is removed. It shouldn’t be raw, but rather sticky.
- Score the brownies into 16 squares while they are still hot and set aside to cool completely before removing from the tin.
- Enjoy with coffee, ice cream or just on their own .
