Chocolate Brownies

I love me a gooey chocolate brownie, especially with ice cream. Whether you’re an edge person, a corner person, or a from-the-middle person, this recipe won’t disappoint.

This recipe makes 9 brownies in an 8″ (20cm) square tin.

Ingredients

• 125g dairy-free margarine, cubed
• 190g chocolate, cut into small chunks
• 55g plain flour
• 25g cocoa powder
• 2 large eggs
• 185g golden caster
• Optional – peanut butter or biscoff spread

Process

1. Put the dairy-free margarine and equal amount of the chocolate in a heatproof bowl over simmering water and mix occasionally until fully combined, then remove from the heat and set aside
2. Preheat the oven at 160C fan assisted
3. Line an 8″ (20cm) square tin with baking paper
   • Crumple the baking paper into a ball first if you find it difficult to line the tin – the creases from the crumpling act against the roll of the paper, stopping it from springing back and curling
4. Sieve together the flour and cocoa powder into a bowl
5. In a separate bowl, beat the eggs and sugar together until thick and creamy
6. Mix in chocolate/dairy-free spread mixture
7. Fold in flour mixture until just combined, careful to not over-work
8. Stir in remaining chocolate chunks
9. Spread evenly in tin
10. Optional – take spoonfuls of the peanut butter or biscoff spread at a time and drizzle it over the mixture. When the desired amount has been added, use a kebab stick or butter knife to make funky patterns in the mixture
11. Pop in the oven for 20-25 minutes, or until the middle wobbles only slightly. The top should have a nice paper texture to it
12. Leave to set in the tin for about an hour before cutting

Enjoy!

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