When it comes to baking there’s always one recipe which you come back to time and time again because it never lets you down, especially if you need to bake something at the last minute. My rescue recipe is for chocolate brownies from my favourite Hummingbird cookery book, which (IMO) is the best brownie recipe out there. Not only is it very chocolaty, but it has a great chewy texture and as a result every brownie I try is measured against this version and very few have surpassed it.
I’ve been making this recipe for years and it never fails to impress. As well as being full of chocolaty goodness it only needs a few basic ingredients and it’s really easy to make, which is why I chose it to come to my rescue twice last week. Once for work colleagues and then secondly for my in-laws who were going on holiday so I decided to add some rum soaked raisons as an extra treat.
This recipe is really versatile so there are endless variations to alter both the texture and flavor. For example, instead of plain chocolate you could try adding rum and raison, mint choc chip, chocolate orange or even cherry brandy.
200g dark chocolate
175g unsalted butter
325g caster sugar
130g plain flour
Icing sugar to decorate
Line a 33 x 23 x 5 cm baking tray with greaseproof paper
Pre-heat the oven to 170 C/325F
Melt the butter and chocolate in a bowl over boiling water
When melted and smooth remove from the heat and add the sugar
Stir until dissolved
Add the flour and stir until mixed
Add the eggs and mix until thick and smooth
Pour into the lined tin and cook for 30-35 minutes
When cooked the top will be flaky and the centre should still be soft The brownie should be softer in the middle
Be careful not to over bake otherwise the edges will become hard and crunchy
Lightly dust with icing sugar when cool
What’s your rescue bake?