The brownie is the classic traybake cake. Moist and chocolatey this version is made even more delicious by the inclusion of milk chocolate chips in the batter.
Anyone who loves chocolate cakes will definitely enjoy this chocolate brownie recipe.
Chocolate Chip Brownies
150g plain chocolate, chopped
120ml (1/2 cup) sunflower oil
215g (1 cup) light muscovado sugar
1 tsp vanilla extract
4 tbsp cocoa powder
75g (3/4 cup) walnuts, chopped
4 tbsp milk chocolate chips
65g (2/3 cup) self-raising flour
Melt the chocolate in a heat-proof bowl, either in a microwave or over a pan of barely-simmering water.
In a separate bowl, beat together the oil, sugar, eggs and vanilla extract. Stir in the melted chocolate until the mixture is thoroughly combined.
Sift together the flour and cocoa powder into the bowl and fold to combine. Stir in the chopped nuts and milk chocolate chips then turn the resultant batter into a lightly-greased shallot 19cm (7 1/2 in) square cake tin.
Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 30 minutes, or until the top is firm and crusty.
Remove from the oven and allow to cool in the tin for 10 minutes before cutting into squares.