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Hello! Sorry, it’s been a while but things have been hectic. I got back from Paris, where I ate way too many pain au chocolats, and we have a new addition to the family in the form of a beautiful chocolate spring X labrador. In celebration of this I’m baking chocolate brownies (also I need a quick, chocolate fix).

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What I love about these brownies is they’re so simple, no nuts or fruit just squidgy, gooey chocolate.

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Also they’re so quick to make, you can literally whip them up in under an hour.

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I have been craving chocolate so badly over the past couple of weeks (my brain unfortunately knows Easter is coming up, so the need for chocolate is increasing) so I decided instead of just eating it by the kg (just kidding) I should make something and burn some calories in the process!

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Being in France didn’t help as they have such good chocolate. I went to a chocolatier called ‘Maison Larnicol‘ where you could pic ‘n’ mix proper chocolate, truffles and caramels which were amazing.

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They were eaten in under 15 minutes. I just opened them to sample a truffle and ended up eating them all on the Metro!

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The good thing about this brownie recipe is that they aren’t really sickly and heavy, they actually are surprisingly light and extremely moist.

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Ingredients:

100g butter
200g dark chocolate
4 eggs
250g caster sugar
100g plain flour
1tsp bicarbonate of soda
30g cocoa powder
1tsp vanilla extract
Recipe (The Little Elf Bakery)… makes 15 medium sized brownies
 

Pre-heat the oven to 180 degrees celsius. Boil the kettle and make a bain-marie. Put the butter and chocolate in it and melt over a low heat, stirring continuously. When this has finished melting take off the heat and leave to cool. In the meantime cracks the eggs and pour the sugar into a bowl and whisk until light and looks fluffy. Sift in the flour, bicarb of soda and cocoa powder then add in the melted butter/chocolate mixture and vanilla extract. Stir until everything is combined. Grease a baking tin and tip in the mixture. Place in the oven for 25-30 minutes. If the edges start to burn cover with tin foil. You don’t want burnt brownie!

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Yum.

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