Auntie Jo's Best Ever Chocolate Brownies
Updated: Sep 9, 2020
Auntie Jo's Best Ever Brownies - a family fave. We love these brownies because they are so simple and quick to make. Children love them too as they are not too rich. My lovely sister Jo makes them for every family occasion. I can't wait until we can all get together again to share a plateful. Today we are having our lockdown Sunday family zoom instead and we are all eating them together!! Next best thing. Todays Cook Along brownies are going straight round to Grandma and Gramps' doorstep who live just up the road and to our next door neighbours, who we have got to know when we clap for carers on a Thursday, an upside of these strange times. Enjoy them my lovelies xx
What you need:
80g dark chocolate (at least 70% cocoa solids) if you have younger children who like a sweeter brownie then use a mix of chocolate - we often use half 70% cocoa solids and a Belgium plain cooking chocolate which usually has about 54% cocoa solids. If you like them really chocolatey then its 70%+
175g Demerara sugar
50g plain flour
1tsp baking powder
2 large eggs
Equipment: A 30 x 20cm tin (it’s about 27cm x 18cm on the inside) Baking parchment to line the tin. A little oil or butter for greasing. A heat proof bowl (needs to sit over a saucepan), a saucepan, a wooden spoon, a mixing bowl, a small bowl to crack the eggs into and a fork. A spatula for scraping but not essential.
What to do:
Preheat the oven to 180C, fan 160C, gas 4
Grease and line a 30 x 20cm tin (it’s about 27cm x 18cm on the inside) with baking parchment.
Quarter fill a saucepan with hot water. Bring to the boil and then reduce to a simmer.
Break the chocolate into a heatproof mixing bowl which fits over the saucepan. Add the butter set the bowl over the pan of simmering water. Stir occasionally until the chocolate and butter has melted.
Add the sugar and stir for a minute or two. Cool to room temperature.
Beat the eggs in a small bowl and add to the chocolate mixture with the flour and baking powder.
Bake for 20-25 mins or until the top springs back slightly and the middle just set.
Cool completely, then lift out of the tin and cut up on the paper.
Steph's Top Tips
Have everything weighed out before you start and preheat the oven to 180C, fan160C, gas 4
Make sure the water is just simmering and not bubbling too fast.
Be careful when removing the bowl from the saucepan it might be hot.
Make sure the chcololate mixture has cooled before you add the eggs.
Sprinkle the top with a handful of baby marshmallows.