Foodie Fridays are back!! And I’m kicking it off with one of my fave all time recipes, to both bake and to eat. Brownies are a number one of all ages and are so fun to make by yourself, with friends or even with children. Whilst brownies are a super naughty treat, we all need a little naughtiness in our lives sometimes don’t we? No healthy fats in this or anything sugar free, whilst eating healthy is important, we can’t restrict our favourite things can we?
Big thanks to Sammy babes for helping me melt choc, crack eggs and doing the washing up!
What do you need?
• 125g salted butter
• 200g dark chocolate
• 360g sugar
• 65g self raising flour
• 85g cocoa
• 4 eggs
• 1 cup of raspberries
• 200g white chocolate chips
Let’s get to it!
Chop up the butter into cubes and place in a large mixing bowl. Doesn’t matter if it’s quite firm still from the fridge, chocolate magic happens in just a mo!
Place the 200g chocolate (broken up) into a little bowl and place in the microwave for 1 minute. Halfway through, take out of the microwave and stir to prevent the chocolate from burning.
Add to the butter! The hot chocolate should melt the butter, so keep stirring well until the liquid mixture is combined. Try not to fight over who gets the lick the melted chocolate bowl!
Measure and add in the sugar to the liquid and mix well. It should look something like this when combined:
Crack the eggs into another separate little bowl, to prevent any egg shell mix into the brownie mix. Add them to the big bowl once you’ve completed your shell inspection.
Beat well and it should look something of this consistency:
Now it’s time for the dry ingredients. Add in the flour and cocoa mix to the bowl and prepare the fold. Folding involves pulling the mixture down in the middle (like a straight line) then one clockwise stir, back down the middle, round again and repeat until all combined. I’m using Green and Black’s cocoa courtesy of a posh Momma and Dadda shop, otherwise I’d be using Aldi’s cocoa!
And it should look something like this:
Now time for theeeeeese beauties to be added to your brownie mix. You can choose flavours as you wish, but today we opted for raspberries and white chocolate!
Pour into your mix and fold well!
Now it’s time to place into a tin. A grease proof lined, square tin (approx 9×9 inches) is ideal for this, but you can use anything you have available!
Bake in the oven for 45-60 minutes at 200c (gas mark 5). I like to cover mine with foil, then remove halfway through, to prevent the top from burning.
Bake until there is a slight wobble in the mix, but not still liquid. If you place a skewer in the mix to test, the edges should come out clean and the middle should still be slightly moist.
And voila!! Enjoy!
Share your creations with me on Instagram using the hashtag #emmasfoodstories !
Emma is a Registered Dietitian and Registered Associate Nutritionist based in Cheshire, England. Emma works in community healthcare and writes freelance alongside her work: topics including Dietetic life, nutrition, mental health and lifestyle. Emma also writes and photographs recipes for the platform, as well as being the author of the ‘Mummy and Me’ series for SR Nutrition. Emma’s Food Stories is PR friendly brand.