Celebrate Bake Off with Brownies

Cake Shop In The GardenYou should never watch The Great British Bake Off without some cake to hand and here’s a really easy recipe for brownies for you to try.

I pinched this recipe for gorgeous, gooey brownies from one of my cake gurus, Jamie Bakes Cakes, who is a totally fabulous lady. They’re not the prettiest brownies you’ll ever see – we tend to call them drop brownies at Matthews’ Towers as they do, generally, come out looking as if they’ve been dropped on the floor. They taste amazing though!

Totally Gooey Triple Choc Brownies

275g golden caster sugar
3 large eggs
185g butter
185g dark chocolate
85g self raising flour
40g cocoa powder
100g milk chocolate, chopped

Heat oven to Gas Mark 4 or 160 degrees fan oven and line a 23cm x 23 cm tray bake tin with baking parchment.

Place the dark chocolate and butter in a heatproof bowl over a pan of gently simmering water. Heat until melted. Set aside to cool.

Beat the sugar and eggs together with an electric mixer until light and fluffy. This take about 3 minutes.

Slowly add the cooled chocolate and butter to the egg mix. Then gently fold in the flour and cocoa.

Finally, stir through the chopped milk chocolate.

Pour in to tin and bake for about 25 – 30 minutes or until the middle has just a slight ‘wobble’.

Leave to cool completely (preferably overnight) before turning out and chopping in to either 16 or 20 squares. (Lovely Kev complains if I cut them too small!)

This is a very gooey brownie to cut so have a bowl of boiling water to clean your knife with as you go. Whatever you do, the top will crack!

Sprinkle with a generous coating of icing sugar (to hide the cracks!) before serving.

Happy baking! C : ) xx


One Response to “Celebrate Bake Off with Brownies”

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  1. Kathryn Rees says:

    I thought the book was fantastic. I couldn’t put it down. I finished it in 3 days. After reading it, I want that house with the garden cafe and boat. I’ve made the brownies twice. They are beautiful and I’ve had nothing but praise for them. Thank you for a fab book and a fantastic recipe.

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