INGREDIENTS:
125g soft brown sugar
30g cocoa powder
65g plain flour (for gluten free use 80g) you can also use self raising flour but don’t add the baking powder
1/4 tsp baking powder
pinch of salt
65g salted butter - melted
1 large egg
EXTRAS:
25g white chocolate chunks or nuts of your choice.
HOW TO:
• Put the oven on to 175ºc.
• You’ll need a small baking tin for these brownies, the card tomato box I use is from Sainsbury’s tomatoes and is approximately 9x16 cm, or you can use a 2lb loaf tin which is 9x19cm, or any small baking tin with similar dimensions.
• Line your baking tin / tray with baking paper, crumple the baking paper and press into the corners.
• Put the sugar, cocoa, flour, baking powder and salt in a mixing bowl and mix together.
• Pour the butter over the dry ingredients and add the egg, mix everything well together with a hand whisk or a fork.
• If you want to add nuts, add them now and stir them into the batter.
• Scrape the batter into the lined tin / tray.
• If you want to add chocolate scatter it over the top and bake for 23 minutes.
• Leave the brownies to cool completely before cutting.
AIR FRYER:
Pre heat your machine at 200ºc for 3 to 5 minutes.
Sit the baking dish on a tin foil sling, roll and crimp the foil ends together over the brownies to protect the top from overcooking. Leave the sides open so the hot air can circulate and th brownies bake evenly.
Bake on the bake setting for 25 minutes at 200ºc
MICROWAVE COOKING:
Microwave cooking gives you a very fudgy result that doesn’t have the distinctive crackly top of a baked brownie but it’s a good quick fix and perfect if you just want it to crumble into ice cream or to make my brownie peanut ice cream sandwiches.
800 watt machine : 1 min 30 seconds
700 watt machine: 2 min 45 seconds
More powerful machines will cook much quicker.