When it comes to sweet treats, you just can’t beat a good brownie. The recipe I’m using is from Tanya Burr’s new book ‘Tanya Bakes’, everything in this book looks insane so it was extremely hard to choose which one to make first. In my book, any brownie is a good brownie but the soft and chewy milk chocolate chips in this recipe makes this cake extra special and since I love it so much, I thought you might like to give it a go too! You can thank me later…
Prep time: 20 minutes
Cooking time: 30 minutes
You will need a 21cm round loose-bottomed cake tin.
- 175g unsalted butter, plus extra for greasing
- 200g dark chocolate (70% cocoa solids)
- 200g light muscovado sugar
- 3 eggs
- 70g plain flour
- 1 tablespoon of cocoa powder
- 1 teaspoon of baking powder
- 100g of milk chocolate chips
- Icing sugar (to decorate)
Preheat the oven to 160 degrees C/ 325 degrees F/ GM3 and grease the cake tin with butter.
Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring until fully combined. Remove from the heat.
Whisk the eggs, then mix into the chocolate mixture.
Stir in the flour, cocoa powder and baking powder, then fold in the chocolate chips.
Pour into the cake tin and bake for 30 minutes until a skewer poked into the centre of the cake comes out clean. Mine actually took about 45 mins until the skewer came out clean so I guess it varies.
Cool in the tin then transfer to a wire rack to cook completely, then dust generously with icing sugar before cuffing into slices.
Now enjoy a deliciously warm, melt in your mouth slice of brownie cake with ice cream or custard and a nice cup of tea. Happy baking guys!