As we head into the Easter weekend on lock-down, a chocolate brownie recipe seems essential.
Brownies are a firm favourite at our food pubs, not least at The One Bull where Sean is our head chef. This recipe comes from his archives…
450g caster sugar
250g unsalted butter
90g plain flour
Preheat oven to 190c (170c fan oven).
Grease and line a rectangular baking tin with baking parchment (approx 30 x 25 cm).
Cream the butter and sugar together in a bowl until light & fluffy.
Sieve the cocoa powder & flour together then add to your butter and sugar mix.
Lightly beat the eggs and stir them into the mix.
Pour the mix into the tin and bake for approximately 30 mins until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. If it still has a wobble in the middle, put it back in for another 5 minutes.
Leave to cool completely (if you have the patience!) before cutting into 12 squares. Sean serves his brownies as a pudding with homemade vanilla ice cream but they are also great with a cup of tea.
If you want to vary the recipe a little, you could stir some chopped hazelnuts, white chocolate drops or chopped chunks of milk or dark chocolate into the mix before pouring it into the tin. (Don’t tell Sean but we have been known to slice a few creme eggs in half lengthways and press them gently into the brownie mix when it’s been in the oven for 15 minutes or so for an Easter treat!).
We’d love to see your results so please tweet us your pics @gustopronto using #gustocooks.