Here’s a lovely scrumptious fudgy brownie that’s quick and easy to bake. Enough said!
Makes: At least 18 pieces, more if you want them smaller
Time: About an hour (Prep: 25; bake: 35) + cooling then 10 mins to decorate
Equipment: A baking tin with fairly high sides, about 30cm x 20cm (12” x 8”)
- 30ml/1 fl oz milk
- 75g/3oz cocoa powder
- 250g/9oz butter or baking spread
- 250g/9oz golden caster sugar
- 250g/9oz light brown soft sugar
- 1 or 2 tsp coffee powder or granules
- 50g/1.75oz dark or milk chocolate pieces
- 4 eggs, beaten
- 100g/4oz self-raising flour
- 75g/3oz desiccated coconut
- 75g/3oz ground almonds
- More chocolate drops or small pieces (50g – 100g/4oz)
- 1 – 2 Tbsp milk (if needed)
- Icing sugar to dust the tops (unless you choose the option below instead)
- 100g of dark or milk chocolate
- 30g butter
- Sprinkles or other toppings
1. Heat oven to 180C / Fan 160C / 350F / Gas 4. Butter the tin and line the base and sides with baking parchment. (You could leave at least two opposite sides high enough to use for lifting out the bake later.)
2. Put the milk, cocoa powder, butter/spread and sugars in a large saucepan. Use a low heat to gently melt, stirring frequently. When it becomes warm, runny and well mixed stir in the coffee powder and chocolate chips.
3. Leave the mixture to cool a little then stir in the beaten eggs, little by little. Next, sift in the flour and add the coconut, ground almonds and chocolate chips. Stir to mix and combine, adding in the extra milk if the mixture seems dry and heavy.
4. Pour or spoon the mixture into the tin and level the surface. Tap the tin on the work surface to settle the mixture then bake in the middle of the oven for 30 – 35 minutes. Check after 25 minutes and cover with foil if necessary.
5. Cool in the tin then lift or tip out before cutting.
6. The brownies could be served and eaten now, simply dusted with icing sugar. However, if you want to decorate them it might be a good idea to invert the slab and use the flatter surface.
7. One decorating option would be to melt 100g of dark or milk chocolate with 30g butter. (Bain marie or in the micro-wave. Whichever method used, stir frequently) Pour then brush the melted chocolate over the brownie and flick sprinkles over it. Use a tea spoon and tap it gently to scatter them evenly.
8. Eat, share, enjoy!