This go-to squidgy brownie recipe uses just one pan, so it's quick and simple with minimal washing up! The white chocolate drizzle adds drama, but its not essential.
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Preheat the oven to 190˚C, gas mark 5. Grease a 20cm square cake tin and line with baking parchment. In a large heavy-based pan, melt the butter and dark chocolate over a low-medium heat. Take off the heat, add the sugar and eggs, and use a wooden spoon to stir together. Once everything is incorporated, stir in the flour. Pour the chocolate mixture into the lined tin. Bake for 30 minutes, until just set with a slight wobble (don’t test with a skewer). Leave in the tin to cool completely before lifting out and cutting into squares.
To make the drizzle, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. Once almost melted, take the pan off the hob and stir to finish melting the chocolate. Use a spoon to drizzle over the brownies. Keep in the fridge for up to 4 days, if not eating straight away.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 380kcals |
|---|---|
Fat | 23g |
Saturated Fat | 14g |
Carbohydrates | 36g |
Sugars | 27g |
Fibre | 2.7g |
Protein | 5.1g |
Salt | 0.2g |
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