How to make Chocolate Brownie Cake
Preheat the oven:
170°C Fan assisted.
190°C Regular Oven
Gas Mark 3
338F
Wet ingredients: (g =grams)
100g / 4oz Unsalted Butter
100g / 4oz Plain Chocolate
50g / 2oz Milk Chocolate
2 Tablespoons of Water
Dry ingredients:
100g / 4oz sugar
1 Tablespoon of Vanilla Essence
100g / 4oz Self raising flour.
Pinch of salt
2 eggs
1. Place all the wet ingredients into a pan and melt on low heat.
2. Measure out the sugar, vanilla essence, flour and salt and place in a mixing bowl.
3. Once the wet ingredients has melted to liquid remove from the heat and pour directly into the mixing bowl, add both eggs to the bowl and then whisk together.
4. Once combined, taste test to ensure the mix tastes ok.
5. Pour into a greased 8-inch greased tin and place in the middle of the oven.
6. Bake for approximately 30 minutes.
7. Insert a skewer to ensure its baked.
8. Leave in the tin for a few minutes to cool then turn out on to a wire rack to cool completely.
Preheat the oven:
170°C Fan assisted.
190°C Regular Oven
Gas Mark 3
338F
Wet ingredients: (g =grams)
100g / 4oz Unsalted Butter
100g / 4oz Plain Chocolate
50g / 2oz Milk Chocolate
2 Tablespoons of Water
Dry ingredients:
100g / 4oz sugar
1 Tablespoon of Vanilla Essence
100g / 4oz Self raising flour.
Pinch of salt
2 eggs
1. Place all the wet ingredients into a pan and melt on low heat.
2. Measure out the sugar, vanilla essence, flour and salt and place in a mixing bowl.
3. Once the wet ingredients has melted to liquid remove from the heat and pour directly into the mixing bowl, add both eggs to the bowl and then whisk together.
4. Once combined, taste test to ensure the mix tastes ok.
5. Pour into a greased 8-inch greased tin and place in the middle of the oven.
6. Bake for approximately 30 minutes.
7. Insert a skewer to ensure its baked.
8. Leave in the tin for a few minutes to cool then turn out on to a wire rack to cool completely.
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