When I think Brownies, I think chocolate heaven and to be honest who doesn’t. Every bakery, coffee shop or tea rooms have brownies available. A big bag of bounty bars in my cupboard inspired me to bake these lovely brownies, I took some to my cousin’s house for Afternoon Tea, and they went down very well. This brownie recipe has been adapted from The Hummingbird Bakery Cook book as I have added extra ingredients to really bring out the flavour of dark chocolate so that it balances the large volumes of sugar in the batter. These brownies are soft and slightly gooey just what you need with a hot drink or to eat as a snack when you crave chocolate.
Makes: Approx 20
Storage: In an air tight tin in a cool dry place, will keep for two weeks.
200g Dark chocolate chopped in chunks
325g Caster Sugar
120g Plain Flour- sifted
10g Cocoa powder- sifted
3 Large Eggs
1 Tsp Coffee disolved in 1 tsp hot water
1 Tsp Vanilla Extract
6 Bounty Bars roughly chopped
1. Preheat the oven to 180 degrees C or 160 degrees for fan assisted. Prepare your baking tray (approx 30cm x 20cm) by lining it with greaseproof paper.
2. In a heat proof bowl add butter and dark chocolate, melt this over a pan of boiling water on low heat (make sure the water doesn’t touch the base of the bowl).
3. Once the chocolate and butter has melted, remove off the pan, add vanilla extract and coffee and stir. Add sugar and mix until all sugar has dissolved.
4. Fold in the cocoa powder and flour until well incorporated and no lumps visible.
5. Add the whisked eggs and mix until you get a smooth glossy mixture.
6. Pour the batter into the prepared tin and sprinkle the chopped bounty bars all over.
7. Bake in the oven for 30-35 mins, the top should be flakey but soft in the middle.
8. Remove from the oven and let it cool before cutting into squares and removing it from the tin.
One piece is never enough.