Recipe: Chocolate Brownies

Ingredients

Makes 12 squares

• 225g (8oz) butter (room temperature), plus extra for greasing
• 350g (12oz) light muscovado sugar
• 4 large eggs
• 50g (1¾oz)cocoa powder, sifted
• 250g (9oz) self-raising flour
• 100g (3½oz)white chocolate, melted (for topping)

Method

1. Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease a large traybake tin and line with baking parchment.
2. Place the butter, sugar, eggs, cocoa powder and flour in a large bowl and beat with an electric mixer on a low speed for approximately 3 minutes, or with a wooden spoon for a little longer, until smooth.
3. Spoon the mixture into the tin, spreading evenly, and bake for approximately 40 minutes, covering with foil for the final 10 minutes.
4. Test to see if they are cooked by inserting a knife into the brownie, and if it comes out clean, the brownies are ready. Leave to cool slightly before turning the brownie onto a wire rack to cool completely.
5. Once cool, melt the white chocolate and zig-zag over the top of the brownie. Once dry, cut into 12 squares.

Adapted from a recipe in Mary Berry’s Cookery Course.