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A Magazine for Sheffield

Gooey Chocolate Brownies: Recipe by Box Bakery

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175g butter

450g chocolate (higher cocoa solid content is better)

350g light brown sugar

5 free range eggs

150g plain flour (can be substituted with plain white gluten-free flour)

1/2 tsp vanilla extract

A pinch of salt

Preheat your oven to 180°C. In a pan, melt the butter and chocolate together with the vanilla extract over a low heat then allow to cool for 10-15 minutes.

Whisk the eggs and sugar together until the mixture leaves ribbons on the top that stay visible for a moment before melting back in. Pour the melted chocolate and butter into the mixing bowl with the eggs and sugar, incorporate quickly but gently with a spatula, being careful not to lose too much air from the mixture.

When the chocolate is nearly completely incorporated, add the flour and salt and continue to fold together until the mixture is smooth and has an even colour.

Transfer into a greased, lined roasting tray, around 12 inches by 9 inches and around 2 inches deep. Bake for roughly 25 minutes, checking towards the end for cracks appearing in the top. A few large cracks indicates it's done.

The brownie is at its absolute best if left to cool fully, kept in the fridge overnight then sliced the next day - though it often doesn't make it that far...

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