Here’s a recipe that all the family can enjoy!
Get the kids in their messy clothes and let them have fun with this super easy recipe. There’s lots to do in to keep little hands busy: weighing the ingredients for themselves, mixing the flour, melting the chocolate and (of course) licking every last drop from the mixing spoon at the end! To finish your afternoon of baking, add these gooey brownies into your very own jaw-dropping chocolate fudge brownie, ice cream sundae masterpiece!
Marshfield Farm Top Tip
If you can withstand the temptation of rumbling tummies, let these home-made brownies rest and cool before you cut them into bite-sized pieces. The brownies can be quite soft and crumbly to begin with, so we actually recommend popping these into a fridge for a couple of hours (preferably over-night, but we understand that might be a challenge). This will bring out the chocolatey, fudgey tones in the tray bake, making them well worth the wait.
For the Brownie recipe you will need:
- 250g of butter (dairy free margarine works just as well here)
- 250g of dark chocolate – look for 70% +
- 65g of plain flour
- 60g of cocoa powder; or 60g of hot chocolate powder
- 150g caster sugar (reduce this to 100g if you’re using hot chocolate powder as above)
- 50g dark brown sugar
- 50g demerara sugar
- 3 medium sized eggs, plus 1 extra egg yolk
- 2tsp vanilla extract
- Pinch of salt
Extras for the Sundae:
- 2 Scoops of your favourite Marshfield Farm Ice Cream
- A good squirt of whipped cream
- Chocolate chips
- Toffee sauce/chocolate sauce will work just as well too!
- Preheat your over to 160 degrees/or 140 degrees if you have a fan oven.
- Line your baking tray with grease proof paper and spread a thin lining of butter on the paper for extra good luck. Our tray was 20cm x 20cm, but anything you usually use will do the trick!
- Now, you’ll need three bowls:
- In bowl one, weigh out your flour and cocoa powder, then set aside
- In bowl two, break up your chocolate and melt this with your butter. You can do this slowly in the microwave, or put the bowl over a pan of gently shimmering water. Either way, keep stirring your butter and chocolate together as it melts to stop the mix separating
- In bowl three, whisk up your eggs, extra egg yolk, sugar, vanilla and salt until you have a smooth mix without any lumps. Use your big mixing bowl for this one.
- When your chocolate/butter mix is beautifully melted and has a smooth, velvety texture, allow the bowl to cool for five minutes. This is important, if you skip this step you could risk curdling your eggs. Once your melted chocolate/butter is cool, pour the contents of bowl two into bowl three and mix.
- Finally, add your dry mix from bowl one into your mixing bowl. There’s no raising agent in this recipe, so keep as much air in the batter as possible by gently folding the flour through the mix until all your ingredients are combined.
- Pour the finished brownie batter into your lined baking tray, bake for around 50 – 55 minutes. Check your brownies are cooked by poking the brownies with a clean knife, keep adding a couple of minutes onto the bake until the knife comes out clean of raw mix.
- Take your brownies out of the oven and leave to cool in the tin for at least an hour if you can. Even better, pop the tray into the fridge for a couple of hours (or overnight) and let them shrink into a gooey, chocolaty masterpiece.
Final steps to make your Ice Cream Sundae:
These brownies are good enough on their own, simply dust them with icing sugar. But to turn them into a masterpiece, add a scoop of Vanilla Clotted Cream ice cream and Cookie Dough ice cream and have yours in an ice cream sundae!
- To make a sundae, cut the brownies into small bite-sized chunks and get ready to layer the bake tall in a glass or bowl.
- Scoop two portions of your favourite ice cream flavour into your glass and top with chocolate chips, toffee sauce and whipped cream.