This recipe gives a lovely nutty flavour, a crispy top and a gooey middle. Undercook them if you like them very moist. Makes 24 brownies.
200g plain chocolate
230g plain flour
120ml Black & Gold original oil
350g caster sugar
4 medium eggs
1 teaspoon baking powder
200g white chocolate, chopped
a pinch of salt
Preheat oven to 180°C/350°F/gas mark 4.
Line a 36x28cm shallow baking tin with baking parchment.
Put the plain chocolate, breaking it into squares, into a heat proof bowl with the oil. Heat the bowl over a saucepan of simmering water. Meanwhile put all the other ingredients into a large bowl.
When the chocolate and oil have melted, remove from the heat and pour directly into the other ingredients. Stir briskly until well combined.
Pour the mixture into the tin.
Bake in the centre of the oven for 20 mins or until the centre is firm to the touch.
Remove the brownies from the oven and allow to cool. Then cut into squares and transfer to serving plate or wire rack and leave to cool completely.
Tips: Use the freshest eggs you can find (we have our own) and I use Mungoswells Plain flour. 24 seems a lot but these brownies keep well in the tin for a wee treat. I make at the weekend as always plenty visitors to the farm. Keep the ingredients in your cupboard as it is so quick and easy to make.