Chewy Chocolate Brownies

Serves 10 - 12

  • 300g soft brown sugar
  • 250 g butter, softened and cut into cubes
  • 250g dark chocolate (70% cocoa)
  • 3 large eggs plus one extra yolk
  • ½ cup plain flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking powder

Set the oven to 180 degrees. Line a shallow rectangular baking tin with baking paper.

In a medium bowl sift flour, cocoa and baking powder with a good pinch of salt.

Using the electric mixer, beat butter and sugar until smooth and combined.

Melt the chocolate in an aluminum bowl over a small amount of simmering water (should not be touching the bowl). Stir the chocolate at all times then set aside once melted.

Crack the eggs + extra yolk into a small bowl and whisk lightly.  Using the electric mixer on a low speed, gradually add the eggs to the butter and sugar mixture. Pour in melted chocolate. Gently fold through the flour being carful not to knock the air out of the mixture.

Pour batter into tray and bake for 30 minutes. Allow brownies to cool before cutting.

Chewy Chocolate Brownies

When brownies are cooked, you want the top to have a slight crust. However they should still feel slightly soft. To make sure they are perfect, stick a skewer in the middle – as long at there is no raw brownie mixture on the end, you’re fine to take them out. They firm up and get really a really chewy texture once cooked!

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!