For all you chocoholics out there, is there nothing better than a perfect
Chocolate Brownie? My Chocolate Brownie recipe is a hybrid of many recipes my husband went through when looking for a great Chocolate Brownie. After a few tweaks to a few recipes we hit the spot.
The standard recipe is for a great quality simple Chocolate Brownie but as it is Easter in a couple of weeks I have tweaked it again to make Easter Chocolate Brownies. Below is the original recipe and a few tweaks for other recipes…
Chocolate Brownie
Ingredients
200g Stork/Baking Spread
280g Caster Sugar
100g 54% chocolate chips
75g self raising flour
60g dark chocolate cocoa powder
3 eggs
Method
Pre heat the oven to 170c fan
Grease and line a 20 x 20cm baking tin. I actually use a silicon square mould for my brownies so only line it with baking parchment.
Using a hand or electric stand mixer add all the ingredients into the bowl and 
mix together until fully combined.
The mixture will be quite stiff, this is ok.
Spoon out into your baking tin or mould and smooth over.
Bake for approximately 45 minutes.
Once baked leave in the tin to cool for 10-15 minutes. When cooled remove form the tin and place on a wire cooling rack to cool fully. Or you can sneek a slice whilst it is still warm – yum!
Modifications
Easter Brownies
To make Easter themed Brownies I used 50g 54% dark chocolate chips, 50g 
chopped up glacé cherries, 40g marzipan in small cubes and 1 teaspoon of ground cinnamon. All the other ingredients and method remained exactly the same.
Flourless Brownies
If you are Gluten intolerant you can swap the 75g of Self Raising Flour for Ground Almonds. Also add a teaspoon of baking powder to help the mixture rise. The end result will be a heavier less risen brownie but will still taste delicious.
All these Brownies freeze really well, and when defrosted still taste great. Once you’ve mastered the basic recipe you will find yourself making your own variations all the time.
Our last slice of Chocolate Brownie this weekend was warmed up in the microwave and served with a dollop of Vanilla Ice Cream – perfect!
