Ok, so here you go guys. I popped a picture of these brownies on my Instagram Stories yesterday and everyone was asking me for this recipe. I didn’t take a proper professional style picture, so I apologise about that!
I have had this recipe for my brownies for about 10 years, and tweaked and tweaked it, adding and taking ingredients away, until we have what we have. It is a simple, easy to follow recipe, and you can add things to it (white choc chips stirred in at the end is good).
So, back in the day when I was thinking about starting The Shire Bakery, and making cakes and bakes for bars, coffee shops and restaurants, I was VERY close to calling the business Mama B’s, and these are known in my recipe book as Mama B’s Brownies, which makes me smile, as it’s a huge reminder of how far this business has come! But, enough about that, to the brownies!
100g of dark chocolate, roughly chopped (I use Green and Blacks 70% 100g, and sometimes top this up with some milk chocolate if I have any in, or chocolate chips, and just put it in with the chocolate)
175g unsalted butter, cut into cubes
325g caster sugar (golden caster sugar works well)
40g cocoa powder
130g plain flour
So, to begin line a 33×23 (approx) tin with greaseproof paper, and pre sea your oven to 170C, 150C Fan or Gas Mark 3.
Your chocolate and butter go in a heatproof bowl over a pan of simmering water until melted, glossy and smooth.
Remove this from the heat, and add you sugar and cocoa powder. I like to mix by cocoa powder and sugar before adding it to the melted chocolate and butter, it turns into chocolate sugar, YUM!
Once you have mixed in the sugar and cocoa powder, add the flour and eggs and mix until thick and smooth.
Pop this mixture in your baking tray and bake for 30-35 mins. Your brownies need to look flakey on top, but soft and fudgey in the centre, so be very careful not to overcook, and remember it will still cook for a few minutes when you take it out of the oven.
Let your brownie cool, then dust with icing sugar, and cut into BIG squares.
This is great slightly warm with a big old scoop of extra thick double cream and raspberries, but is equally as beautiful on its own with a cup of tea!