Sharon’s ‘Brownies in a Flash’
Sharon, our Marketing Manager, shares her brownie recipe – a speedy twist on the classic brownie recipe that’s just too hard to resist!
Makes: 24 brownies
Prep time: 20 mins
Cooking time: 12-14 mins
- 200g Dark chocolate
- 250g Unsalted Butter
- 200g Caster sugar
- 6 tablespoons cocoa
- 5 tablespoons self-raising flour
- Pinch salt
- 4 eggs
- Walnuts and dried cranberries to sprinkle on top
- Preheat the oven to 180⁰C. Line a large baking/cookie tray with baking paper, and then grease the paper.
- Chop up the chocolate and butter. Pop into a food processor with the sugar, cocoa, flour and salt. Blitz until mixed and the chocolate is broken up.
- One by one, add the eggs, pulsing the processor after each one.
- Tip the brownie mixture onto the tray. Spread it out so it’s nice and thin. Sprinkle with cranberries and walnuts.
- Bake for 12-14 minutes, until cooked and the brownie is set but still gooey in the centre (should bounce back a little but have some softness in the centre).
- Leave to cool on tray, so it can be handled, then eat!
We hope you enjoy!
In a bubble off to the side if possible:
- For a more decadent brownie, use Dutch cocoa and 70% dark chocolate.
- You can mix up the nuts and fruit – try pecans and dried cherries, macadamias and orange peel (or orange zest), almonds and sultanas.
- Add some spice with the flour and cocoa – some ginger, cinnamon or nutmeg works well.
- If it’s tricky to cut, chill the cooked brownie in the fridge first.