Cravings for chocolate and boredom together lead me and my friend to baking these chocolate brownies. Very simple to cook yet everybody’s all time favourite – The Chocolate Brownie – can be had with whipped cream, vanilla ice cream, loads of chocolate sauce. Our choice this time was whipped cream, as it was not a pre-planned decision.
115 g unsalted butter, softened, plus extra for greasing170 g caster sugar2 eggs40 g plain chocolate1 tsp vanilla extract2 tbsp warm water1 tsp baking powder55 g plain flour55 g cocoa powderWhipped Cream as per need.The Procedure:Preheat the oven to 180CPrepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.Chop the chocolate and put to one side.Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture.Add the vanilla extract.Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.Spoon the brownie batter into the prepared tin and level out the top with a spatula.Bake in the oven for 35-40 minutes.Allow to cool in the tin for ten minutes, then place on a wire rack to cool.Decorate with Whipped Cream or serve alongside.