Night-time brownies

Lack of general inspiration last night combined with Charlie's creativity and my craving for pudding resulted in My Very First Chocolate Brownies. They turned out very very gooey in the middle, which I thought wasn't ideal but so far everyone who's tried them said they were just like brownies should be. The original recipe belongs to Anthony Worrall Thompson and uses pecans as well as chocolate. I don't like pecans and besides Coop don't sell them at half past ten in the evening, so I couldn't have used them anyway. Luckily the brownies taste very yummy without them too.

So, onto The Brownies:

You will need:

250 g dark chocolate

250 g unsalted butter

85 g white chocolate (broken into relatively large pieces)

85 g milk chocolate (broken into relatively large pieces)

175 g plain flour

325 g caster sugar

1 tsp baking powder

4 eggs, lightly beaten

1 tsp vanilla essence

How to make them:

Preheat the oven to 170 degrees and grease a dish. The original recipe calls for a 30cmx20cmx3.5cm one. I have a 16.5cm round one and it worked too. Melt the dark chocolate with butter, stirring with a whisk until it's all smooth and velvety. Once the chocolate is melted stir in the sugar. Add the eggs and the vanilla essence.

Sift the flour with the baking powder into a separate bowl. Fold the chocolate mixture into the flour and add the chunks of chocolate.

Pour the brownie mix into the baking tin and bake for 20-25 minutes. I ended up having to bake for about 35 minutes in total because my brownies were thicker. 

Once out of the oven let it cool a bit before you take the brownie out of the tin. Cut it into squares or don't cut it - whatever takes your fancy. Make sure you share it with some lovely people. It is totally worth it.