Meal Type: Dessert
Cook time: 30 Minutes
Servings: Makes 20 (Serves 1!!)
Rich, sticky, oozy, umptious chocolate brownies!
"My friend Leila makes the best chocolate brownies with a light crisp crust and deliciously chewy interior. The recipe, which she has adapted, was given to her by her old maths teacher at school!
The key to a good brownie is not to overcook it – remember that it will continue to cook in the tin once removed from the oven so err on the side of undercooked, if you aren’t sure! I baked these in Blake and Bull’s ‘fits on runners’ tray bake which is the perfect size tin for so many favourite bakes: flapjacks, millionaire’s shortbread, cake bars etc." Antonia
- 200g dark chocolate
- 250g salted butter
- 350g golden caster sugar
- 4 large eggs
- 125g self-raising flour
- 100g chocolate chips (dark, white or milk
- Line your chosen tin with a silicone baking sheet or greaseproof paper. Dice the butter and break up the chocolate. Place both in a heatproof bowl and sit at the back of the Aga, stirring occasionally until melted.
- In a large bowl, lightly whisk the eggs with the sugar. Pour and scrape the melted chocolate mixture into the bowl and mix thoroughly. Sift over the flour and mix together until you have a smooth, thick batter. Finally, add the chocolate chips. Pour the batter into the prepared tin.
- In a3 or 4 oven Aga range cooker – slide the tin onto the bottom runners and bake for 20 minutes. Slide the cold sheet onto the second runner and bake for a further 10 minutes. The brownies should have a pale crust and a toothpick inserted should come out cleanishwith a few wet, sticky crumbs.
- In a2 oven Aga range cooker –bake on a grid shelf on the floor of the roasting oven, with the cold shelf on the second runners for 15-20 minutes (check after 15 minutes and if still very wobbly in middle, leave for a further few minutes keeping a close eye that it doesn’t burn). Move to simmering oven for a further 10 minutes.
- Leave to cool in the tin before cutting into squares.
Antonia likes to add white chocolate chips to her brownies, but they also good with milk or dark chocolate chips.
Instead of the chocolate chips, you can add 100g walnuts, or any nut! But walnuts give good 'bite' and flavour match to the chocolate
You can make the brownies gluten free by swapping the flour for ground almonds. They will have a different texture but be equally delicious!
Why not try! -cooking them in your woll pan too! This pan can be used as a cake tin too. The heat distribution is even ensuring that your bake is superb! Make one large round brownie that can be cut into triangles for dinner party serving!
Antonia's Tips -
"If making these in a traditional 2 oven Aga range cooker, try to bake at the end of the day or after a big cooking session when the oven is a little cooler. Do check the brownies when in the roasting oven as they will brown quite quickly – if it looks as though they are starting to burn, move them to the simmering oven after 15 minutes and leave for longer, until just set." Remember too that you can always use a cold shelf!
This nourishing recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.