Easy Peasy Chocolate Brownies

We were off to see friends at the weekend and not wanting to arrive empty handed I whipped up some brownies. I didn't want to have loads of pots & pans to wash leave loads of pots & pans for the husband to wash up afterwards so I tried the recipe out using just one saucepan, one wooden spoon & the baking tin. You can also save washing the bowl on your weighing scales by weighing everything directly into the saucepan - place the pan onto the scales & set to zero for each ingredient.


Make sure that the chocolate & butter isn't too hot before adding the eggs or they will start to cook. I heated it slowly over a very low heat & it was cool enough to add the eggs straight away.


This recipe includes peanuts but you can substitute these for other nuts, chocolate chips/chunks or dried fruits. Don't be tempted to overcook the Brownies, unfortunately I got distracted and as a result the brownies ended up a little on the dry side - nothing that can't be remedied by a quick blast in the microwave, scoop of ice cream and squirt of caramel sauce though.


You will need :


225g Butter or Margarine
150g Good Quality Dark Chocolate
4 Eggs
250g Plain Flour
100g Caster Sugar
200g Salted Peanuts

• Preheat the oven to 180 degrees C
• Melt the butter & chocolate in a large saucepan over a low heat
• Beat in the eggs one at a time
• Stir in the sugar and then the flour until combined
• Mix in the peanuts
• Pour into a 9 inch square baking pan - ready greased & lined
• Bake for 25 minutes
• Allow to cool in the tin before removing & slicing into squares

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