I have lost count of the times I have made these brownies and they have always turned our perfectly. As long as I always make sure I have a few packets of chocolate chips in the cupboard I know I can rustle up some gooey goodies at short notice, and have often made them on receiving a phone call from someone planning an impromptu visit!
Incredibly these chocolatey beauties come from one of my many kiddie recipe books – Finger Food for Babies & Toddlers by Jennie Maizels, which is a beautifully presented little book, ideal if your toddler prefers eating food they can hold rather than spoon in. These brownies went down so well at one of our Start-Up Events that one of our event sponsors assumed that cake making must be another business of ours!
100g (4oz) butter
50g (2oz) cocoa powder
225g (8oz) caster sugar
1tsp vanilla essence
50g (2oz) self-raising flour
50g (2oz) chocolate chips
- Preheat oven to 180C/350F/Gas mark 4
- Take a shallow baking tin, approx 23cm (9 inch) square and line with baking parchment
- Melt the butter, then add the cocoa powder, stirring well to remove any lumps.
- Beat the eggs in a large bowl. Add the sugar and mix until smooth. Then stir in the cocoa mixture and the vanilla essence.
- Gradually add the flour, stirring until everything is combined. Then mix in the chocolate chips.
- Pour the mixture into the lined tin and place in the middle of the oven for about 30mins. When done the brownies should be crisp on top and soft in the middle.
- Leave to cool for 10 mins before cutting into squares. I always dust the brownies with icing sugar to make them look pretty!
If you find yourself unable to resist trying this recipe, please pop back and leave a comment and rate them out of 5!