Crackle Top Fudgy Brownie

This recipe can be ,made both regular or gluten and dairy free. Follow the (bracket) instructions, when available.

Available in both M!lk & Dark Chocolate Buy Here UK or Stuff 4 Cakes Ireland

Ingredients

145g Plain Flour (145g Doves Gluten Free Flour)

250g Unsalted Butter (250g Flora Block)

60g Sunflower/Vegetable Oil

4 Large Eggs

1 Tsp Coffee mixed with 3 Tbsp water

75g Cocoa Powder

150g Light Brown Sugar

300g Caster Sugar

250g Chocolate Chips, I use half Milk half Dark, but your choice (Callebaut NXT)

1/8 Tsp Salt

Method

Pre Heat the Oven to 190C/170CFan/Gas 5/375F

To get a crackle top, the butter needs to be hot,hot,hot and the eggs must be whipped,whipped,whipped!!!!!

Begin by chopping your butter into chunks, place into a microwave proof bowl and pour over the cocoa powder. This intensifies the flavour ( Jo taught me this, everyday is a school day with Jo!!!) Place into the microwave and heat for around 30 secs, then stir and return to the microwave. We want it to get to around 50C no less.

To this now add the coffee, sugars ,flour & oil. Give it a good stir up.

Now those eggs, if you have a mixer use that, I did this by hand and wowwwww, I do not recommend it!!! You want the eggs to be mixed until a nice foam appears across the top.

Add this and the choc chips to the mix and stir in.

For a more decadent brownie melt the choc chips and then add to the mix

You can add other treats to it now if you would like.

(for gluten free you now need to leave the batter to rest for 30 mins, this will prevent the “sandy” texture that can happen. After half an hour give it another mix and continue as below)

Pour into a fully lined (sides too) 7x11” tin and place into the oven for 35 mins. Allow it to cool in the tin then pop into the fridge for an hour, remove and slice up.

Enjoy xxxxx