- Rich Chocolate Brownies.jpg (32.92 KiB) Viewed 370 times
Ready in: 20 minutes
Serves: 6 - 12 (makes)
No nutritional information available.
Ingredients
- Sunflower or vegetable oil, for greasing
- 100g (3½oz) butter, cubed
- 100g (3½oz) caster sugar
- 2 medium eggs
- 40g (1½oz) plain flour
- 25g (1oz) cocoa powder
- 65g (2½oz) dark (around 55% cocoa solids) or milk chocolate, roughly chopped into 1cm pieces
- Icing sugar, to serve (optional)
Method
1. Lightly oil the inside of a 22cm (9in) silicone loaf mould. Line the base with non-stick baking paper. Cut the lining paper so that two of the opposite sides are long enough to rise about 4cm (1½in) above the rim of the dish - this will make it easier to life the cake out once it is 'baked' (you can also use a non-stick loaf liner, if you like).
2. Put the butter and sugar in a large microwaveable mixing bowl. Cover loosely to prevent splashes and cook on high for 50 seconds (1000W), 1 minute (800W), or until the butter is melted.
3. Beat with a large whisk for 1 - 2 minutes until the sugar dissolves and the mixture looks smooth and glossy. Add the eggs and whisk until smooth.
4. Sift the flour and cocoa powder on top of the mixture. Whisk until thoroughly combined, then pour into the prepared dish.
5. Scatter the chocolate pieces over the cake batter and cook on high for 2 minutes 40 seconds (1000W), 3 minutes 10 seconds (800W), or until the brownie is risen and just firm to the touch. It will still look a little moist in places but that is fine.
6. Leave to stand for 5 minutes, then lift out on to a board and cut into six bars to serve warm, or allow to cool and cut into 12 small squares.
7. Dust with sifted icing sugar to serve, if you like.
Notes:
A. If your microwave does not have a turntable, it is important to turn the food a few times to make sure it cooks evenly. Please take care when turning as the food will be hot so use oven gloves or tongs.
B. All microwave ovens may vary, the cooking times above are a guide.
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