Chocolate does a body good!
I’m not what you’d call a gourmet chef having learned to cook properly about 4-5 years ago (which mysteriously coincides with my wedding and the birth of my daughter). When I was living in New York, I subsisted perfectly well on take-out Mexican and Italian food and even now, I’m really glad my husband is a good cook so I don’t have to take charge every night! Despite my newfound ability to make a killer Bolognese sauce, the only food I really love to cook usually involves chocolate of some sort. Probably because of my sweet tooth, baking has always had a soft spot in my heart and I’ve developed some decent cupcake and brownie recipes. Last Friday, Sophia helped me make a great batch of brownies so I’ve decided to share this fairly easy recipe.
125 g unsalted butter
300 g cooking milk chocolate (I use Green & Blacks but any good quality bars are fine)
2 cups of granulated sugar
1 tbsp. pure vanilla extract
1 1/2 cups of all purpose flour
1 tsp. salt
9 ounces dark chocolate buttons or chips (you could use white chocolate for extra sweetness)
Pink sprinkles – see below (optional except for 4 year old girls!)
Preheat the oven to 200C. Line the sides and base of a baking pan with foil or baking parchment. Melt the butter and cooking chocolate together in a pot over low heat. In a bowl, combine the eggs, sugar and vanilla extract and beat until smooth.
Allow the chocolate to cool a little in the pot and then add the egg & sugar mixture; stir well. Fold in the flour and salt then add the chocolate chips. Beat to combine, then scrape and pour the brownie mixture into the prepared baking pan.
Bake for approximately 20 minutes (my oven is strong but if yours isn’t, allow more time). They’re done when the top layer is a golden brown and a toothpick inserted in the center comes out reasonably clean. Cut into squares while still warm and pile onto a plate. Finally, place copious amounts of sprinkles (Sophia gets to choose between 4 varieties!)
Hope you enjoy!