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Brownies two ways

Brownies two ways
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 6

This recipe gives you two options for preparing delicious chocolate brownies – either as a traditional brownie or as softer brownie "dough" baked in a skillet. Either is brilliant served with vanilla ice cream.

By Kate Jenkins

From Saturday Kitchen

Shopping list

Ingredients

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below.

  3. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat.

  4. Add the sugar and vanilla to the bowl and mix thoroughly.

  5. Add the flour and baking powder and mix into the wet ingredients.

  6. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible.

  7. There are then two possible options for using the batter to make two styles of brownie.

  8. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes.

  9. Leave to cool then slice into nine equal pieces and serve.

  10. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style.