About this recipe: I love chocolate cake and I love to pump up the chocolate content and make brownies. Brownies are so quick and easy to make and can be made in one pan, so little washing up - what's not to love! These make a great portable chocolate boost for any time of the day. Decadent and delicious.
If you are using unsalted butter then I suggest you will need to add a pinch of salt to the mix, but if you only have salted butter to hand or prefer to cook with salted butter then you can omit the pinch of salt.
If you don't have a brownie tin, you can use this very recipe to make muffins instead.
Serve on its own or with ice cream, cream, sweet white sauce or regular custard for a luxurious pudding.
Once made, these brownies keep well in a tin for the best part of a week, although they don't tend to stay around too long.
These can be frozen once cooled and I get a slice out and defrost when required so my diet doesn't go completely out the window!
My 13 year old son helped me to make these this morning, and really enjoyed doing so. The recipe was really easy to follow. I wasn't prepared for just how gooey they would be, and kept thinking they weren't cooked enough. I kept them in the oven for well over 45 mins (with some foil gently resting over top to prevent burning) mistakenly thinking they would eventually be more solid. I soon realised that gooey was right and the extra time made no difference. They solidify as they cool down, My son and I ate a piece hot straight from the oven with custard, and then had a cold slice later. Both were equally enjoyable. I served them to my family this evening and they were a huge hit. Incidentally I am cow-dairy intolerant as well as gluten intolerant, so used soya chocolate, which worked very well. Thanks for sharing...I can see this becoming a firm family favourite! X - 05 May 2012