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Q Recipes: Bank Holiday

Brownies

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It’s almost the bank holiday weekend, and while we can’t spend as much time outside enjoying the sunshine as we usually would, we can keep busy elsewhere!

This brownie recipe uses ingredients you may already have and is a delicious way to use up some of the excess chocolate you might be left with this weekend! The brownies are crunchy on top but gooey in the centre – just as they should be.

You will need:· 175g unsalted butter, chopped

(or dairy alternative)· 200g chocolate, chopped (preferably dark)· 325g caster sugar· 125g flour· 3 eggs· Chocolate chips (optional)

To decorate:As many or as few of these as you like!· Icing sugar· Mini Eggs, roughly chopped· Cream Eggs, roughly chopped (we used mini

cream eggs)

Q Recipes: Bank Holiday Brownies

1 Preheat the oven to 170°C (155°C for fan ovens)/338°F/gas mark 3. Line a baking tray with butter and greaseproof paper; a metal tray is best but use what you have!

2 Melt the butter and chocolate together – we popped them in a saucepan on a low heat and stirred continuously to ensure the chocolate wasn’t burnt. You can put them in a heatproof bowl over a saucepan of simmering water and stir occasionally, but make sure the bowl doesn’t touch the water.

3 Remove from heat and stir the sugar in until it’s fully mixed in, sift the flour in and stir. Once well incorporated, mix in the eggs until thick and smooth. If using chocolate chips, add them to the mixture and stir to combine.

4 Pour the mixture into the baking tray and spread evenly, then sprinkle your decorative chocolate on top, with the exception of the icing sugar.

5 Bake in the oven for around 25-30 minutes – the top should be flaky but the insides should be slightly gooey – and remove from the oven. Don’t be alarmed if the inside seems too soft, it’ll harden as it cools. Once completely cooled, sprinkle the icing sugar on and enjoy!