Granny's Chocolate Brownies

Name: Granny's Chocolate Brownies
Cook time: 33 min
Total time: 33 min
Ingredients: 3 bars milk chocolate, 100 g bars, 49% cocoa, Waitrose; 9¼ oz butter, lightly salted, not organic; 16 oz caster sugar; 4 oz plain flour; 1 tsp baking powder, or ½ tsp cream of tartar and ¼ tsp bicarbonate of soda; 4 eggs; ½ tsp salt; 2 bags mini creme eggs, 89 g bags, frozen beforehand

A big tray of fudgy brownies, with mini Creme Eggs as an option.

Cook 33 min · 180 °C fan

You'll need

3 bars milk chocolate, 100 g bars, 49% cocoa, Waitrose
9¼ oz butter, lightly salted, not organic
16 oz caster sugar
4 oz plain flour
1 tsp baking powder, or ½ tsp cream of tartar and ¼ tsp bicarbonate of soda
4 eggs
½ tsp salt

Optional

2 bags mini creme eggs, 89 g bags, frozen beforehand

Equipment

35 × 24 cm oblong tin
greaseproof paper
cooling rack

Method

Preheat the oven to 180 °C (fan). Grease the tin well and line the base with greaseproof paper, letting it come about 5 cm (2 in) above the rim.
Melt the butter and chocolate together in a bowl over a pan of water simmering on a low heat.
Put the remaining ingredients into a large bowl, add the melted chocolate and butter, and whisk.
Pour into the tin.
Without Creme Eggs: bake for 33 minutes.
With Creme Eggs: bake for 20 minutes. Unwrap the frozen eggs while it bakes (it takes a while), then quickly press them into the brownie and bake for about 15 minutes more.
Either way, leave in the tin for 10 minutes, then cut into squares and cool on a rack.

Notes

The original recipe was half this amount in a smaller tin. A bigger batch in a 35 × 24 cm tin works best.