- 160g Butter
- 160g Chocolate
- 3 eggs
- 80g flour
- 250g soft brown sugar
- 2 tsp Cocoa powder
- 200g chocolate chips
Move over Nigella, in our house, a new kid has claimed the honour of ‘Muuuuuuuuum, please can I have another brownie?”
Lorraine Pascale is the new kid, swinging into town with a brownie recipe that is the most chocolatey delight to ever grace our oven. We were die-hard Nigella brownies fans until a rainy Saturday afternoon led me to curl up with Bake by Lorraine. Then bake, I did.
Like Nigella’s these brownies are ridiculously easy to make, and melt in the mouth in a fudgy just-baked goodness. However, they seem to hold more chocolate than other brownies. Could it be the cocoa powder, chocolate chips and chocolate I wonder? Hmmm…
- Mix eggs in a bowl until fluffy then add in the sugar, keeping the air in the eggs.
- Melt the butter and chocolate over a low heat and allow to cool before adding to the egg mixture. Mix thoroughly.
- Add the flour and cocoa powder to the mix and give it a good stir.
- Bake for 25 minutes, remove to cool. I pop mine into the fridge for extra fudgy-ness. Unreal.
Have these brownies put you in the mood for writing? Try Shirley’s writing prompt and grab a cuppa