This simple brownie recipe is ideal if you need to come up with the goods for a school cake stall but don’t have a lot of time to spare.
You can’t beat a slab of chocolate brownie after a long week at school – especially one drizzled with melted chocolate and topped with white chocolate jazzy drops. You could decorate them how you like – I think mini marshmallows would look ultra cute too.
The ingredients are store cupboard classics – flour, cocoa powder, sugar, egg and butter – all things you’re likely to have in. If you don’t have any chocolate in the house for decorating you could always top them with a simple glace icing or even a classic dusting of icing sugar.
I’ve added sultanas to this batch to give a fruity dimension, but you could also use chopped nuts of your choice to give them a satisfying crunch, or just leave them plain.
As you can see from the picture Arlo was a very willing kitchen assistant, helping me melt the chocolate in the microwave and sticking the jazzy drops on top.
Bake sale brownies
40g cocoa powder
5 tbsp water
75g butter, cubed
225g caster sugar
85g plain flour
half tsp baking powder
100g cooking chocolate
sprinkles of choice
1. Pre heat the oven to 180C/160C fan/gas 4. Grease and line a rectangular tin approx 27cm x 17cm.
2. Put the cocoa powder and water into a small pan and mix together over a gentle heat until a paste forms. Stir in the butter and heat until melted and you’re left with a glossy mixture. Remove from heat.
3. Whisk the eggs and sugar together until creamy, then add the chocolate mixture until combined.
4. Sieve in the flour, baking powder and salt, then mix thoroughly. Finally stir through the sultanas and pour the mixture into the lined baking tin.
5. Bake in the oven for 35-40 minutes. Take out and allow to cool in the tin. Carefully peel off the baking paper and place on a chopping board.
6. Break the chocolate into pieces and place in a heat proof bowl in the microwave. Melt on full power for a minute, give it a stir and then in further 30 second bursts stirring in between until completely melted.
7. Using a teaspoon drizzle the melted chocolate over the brownies and decorate with sprinkles. Allow to set and then cut into 15 even squares.