There are many ways to make brownies, and that’s what makes them great to bake.
Whether you’re opting to add nuts, white chocolate chips or nothing, the options are endless.
However, if you’re looking for something rich and fudgy, James Martin’s recipe is perfect.
The recipe notes on BBC Good Food said: “A generous helping of white chocolate in these double chocolate brownies makes them even more irresistible.”
The recipe makes 20 brownies and is ready from start to finish in under 35 minutes.
Ingredients:
375g butter
375g dark chocolate
Six free-range eggs
350g caster sugar
One tablespoon of vanilla extract
225g plain flour
One teaspoon of salt
Two teaspoons of icing sugar, to decorate, optional
Method:
Start by preheating the oven to 180C or 170C Fan and line a 13×9 inch baking tin with parchment paper.
Place the butter and chocolate into a heatproof bowl and place over a saucepan of barely simmering water.
Do not let the base of the bowl touch the water otherwise, it’ll burn, and stir until fully melted.
Put the eggs, sugar and vanilla into a clean bowl and mix together with an electric whisk.
Once the chocolate and butter have melted, set aside and allow to cool slightly otherwise it’ll scramble the eggs.
Next, add the egg mixture and whisk to combine before sifting the flour and salt together and fold into the chocolate mix.
Add the white chocolate chips and stir briefly before pouring into the prepared tin.
Bake for 25 minutes and then remove, allowing the brownies to cool slightly in the tin.
To serve, remove from the tin and cut into squares while still warm, sprinkle with icing sugar if using.
