Who doesn’t love a brownie? Maureen’s brownies are a staple of our catering in Kettlewell Village Hall, and while they don’t tend to last long when they’re put out to sell, they actually taste even better if you and your family have the willpower to let them rest in an airtight container for a couple of days. In fact, if you make a double quantity you can even put one batch in the freezer for emergencies, or for an impromptu weeknight dessert.

A stack of chocolate brownies on a white tray, garnished with strawberries and flowers
Yield: 24

Maureen's Chocolate Brownies

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

If you can keep from eating it for a couple of days, this is one brownie that tastes even better for being allowed to sit in an airtight container a little before serving.

Ingredients

  • 10 oz/285g soft baking margarine
  • 13 oz/370g caster sugar
  • 4 free range eggs
  • 1 teaspoon baking powder
  • 3 oz/85g cocoa powder
  • 4 oz/115g plain flour
  • 4 oz/115g packet of dark chocolate polka dots or buttons

Instructions

  1. Preheat oven to 190C/170C fan/Gas 5. Line a small baking pan with foil and grease well.
  2. Put all the ingredients into a bowl and mix until well blended, which is even easier using either a stand mixer or an electric hand whisk. This can also be done in a food processor, but mix in the chocolate buttons/polka dots by hand at the last minute if you do.
  3. Spoon the mixture into the baking sheet and level off.
  4. Bake for 40 - 45 minutes. The brownies are baked when a skewer comes out clean when inserted in the centre.
  5. Cool in the tin then remove the foil and brownies from the tin. Like all brownies, they sink as they cool, so don't be alarmed by this!
  6. Store in foil or a cake tin in the cupboard.
  7. Cut into squares to serve.

Notes

This will keep in an airtight container for about a week - although there is no real chance of that happening, is there?! Well, not in our house!

As an added bonus, this brownie can also be frozen so you can keep one in reserve. Just pack and freeze whole when completely cold, and it will keep for up to 6 months. Thaw at room temperature for 2 - 3 hours, then for something truly decadent, warm it through gently in the oven and serve with vanilla ice cream.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 31mgSodium: 34mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 3g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.