These wonderful brownies are always a favourite in our household and seem to have a remarkably short shelf-life. Although the last well, you’ll find them eaten in no time!
(makes 16 brownies)
60g plain dark chocolate
125g butter or margarine
2 eggs – already beaten
250g soft brown sugar
1 tsp vanilla essence
90g sifted self-raising flour
90g pecan nuts / cherries or any combination of them
How to make them
- Grease the base of an 18cm shallow square tin and line it with greaseproof paper. (Or any tin of a similar base area)
- Pre-heat the oven to 180C / 350F / gas mark 4.
- Melt the butter and chocolate together in a bain-marie (e.g. a heatproof bowl placed over a saucepan of simmering water).
- Whisk the eggs and sugar together hard until they change colour (they become more pale).
- Fold in the melted chocolate mixture and vanilla essence.
- Fold in the sifted flour and add the nuts and/or cherries. This will feel a very sloppy mixture – this is to be expected.
- Pour the batter into the prepared tin, making sure the fruit and nuts are distributed evenly.
- Place in the middle shelf of the oven and bake for 40 minutes. Use the toothpick test to check they are cooked and if not give them an additional 5 minutes or so.
- Leave them to cool completely before removing from the tin and cutting to your desired size.