Chocolate Brownies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 172.0
- Total Fat: 11.2 g
- Cholesterol: 40.2 mg
- Sodium: 67.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g
View full nutritional breakdown of Chocolate Brownies calories by ingredient
Introduction
A great tray bake for sharing with other people. It makes up to 48 and nutrition is based on this. I often cut them a bit larger than this.Lovely, gooey and great to share
mind you at 172 calories a slice, if you're baking for a party they are not a bad option A great tray bake for sharing with other people. It makes up to 48 and nutrition is based on this. I often cut them a bit larger than this.
Lovely, gooey and great to share
mind you at 172 calories a slice, if you're baking for a party they are not a bad option
Number of Servings: 48
Ingredients
-
375 g very dark chocolate ( or dairy free alternative)
375 g unsalted butter or a good quality dairy free marg suitable for baking
6 large eggs
500g caster sugar
225g plain flour
1 tsp salt
optional add 300 g chopped walnuts, pecan or dried sour cherries
the richness of the choclate means this works well with dairy free alternatives to butter and I often make it that way for my parter who is dairy free
Directions
Preheat the oven to 180 degrees C/ gas 4
line a tin 33x23 is about right
melt the butter and chocolate together in a pan over a very low heat. stir occasionally so it doesn't burn
beat the eggs with the sugar
when the chocolate/butter mix is melted add it slowly to the egg/sugar mixture, mix well
mix in the flour and salt
add any additions such as nuts or dried cherries
pour into the tin
bake for about 25 mins. It's ready when the top has dried to a paler colour and the middle is still gooey
Don't wait for the middle to dry out as you want a gooey middle and they will continue to cook in the pan after you atke them out of the oven. I usually check after 20 mins, and find it's often slightly less than 25 mins
As you're goint o cut it into squares, you can cut in if you're not sure. as soon as the mix is gooey, but not liquid, it's done
Serving Size: 48 Small brownies or fewer larger ones
Number of Servings: 48
Recipe submitted by SparkPeople user PURPLE_ANGEL.
line a tin 33x23 is about right
melt the butter and chocolate together in a pan over a very low heat. stir occasionally so it doesn't burn
beat the eggs with the sugar
when the chocolate/butter mix is melted add it slowly to the egg/sugar mixture, mix well
mix in the flour and salt
add any additions such as nuts or dried cherries
pour into the tin
bake for about 25 mins. It's ready when the top has dried to a paler colour and the middle is still gooey
Don't wait for the middle to dry out as you want a gooey middle and they will continue to cook in the pan after you atke them out of the oven. I usually check after 20 mins, and find it's often slightly less than 25 mins
As you're goint o cut it into squares, you can cut in if you're not sure. as soon as the mix is gooey, but not liquid, it's done
Serving Size: 48 Small brownies or fewer larger ones
Number of Servings: 48
Recipe submitted by SparkPeople user PURPLE_ANGEL.