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Time: 40 mins

Great British Bake Off: Learn to Bake
Really good brownies are irresistible, and these have melted chocolate and cocoa for a fudgy flavour and texture. You can add your own extras – nuts, or even more chocolate.

Posted by Ebury Publishing • Published 22nd February 2013 • See Ebury Publishing's 80 projects » © 2024 Linda Collister / Ebury Press · Reproduced with permission. · The Great British Bake-Off: Learn to Bake by Linda Collister (published by BBC Books, £18.99)

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Step 1
Preheat the oven to 180°C/350°F/gas 4. Cut the butter into sticks and put in the saucepan. Use the rolling pin to bash up the bar of chocolate (still in its wrapper) on the worktop, then tip the pieces into the saucepan.
Step 2
Set the pan on the lowest possible heat and leave the butter and chocolate to melt gently, stirring every minute or so with the wooden spoon. Take the pan off the heat as soon as the mixture is smooth, so it doesn’t become too hot. Leave the pan on a heatproof surface until needed.
Step 3
Put the sugar and eggs into the mixing bowl. Beat with the wire whisk or electric mixer for 2 minutes until thoroughly combined and the mixture is slightly frothy.
Step 4
Pour the melted chocolate into the bowl and whisk it in for a minute until you can no longer see any streaks of dark brown.
Step 5
Sift the flour and cocoa into the bowl. Stir into the chocolate mixture with the wooden spoon (there’s no need to wash it).
Step 6
When everything is combined, stir in your choice of extras, distributing them evenly.
Step 7
Scrape the mixture into the prepared tin and spread it out, making sure it goes right into the corners. Gently bang the tin on the worktop to knock out pockets of air.
Step 8
Carefully place in the heated oven and bake for 20minutes. To test if the brownie is cooked, use the skewer test; if necessary, bake for 2 more minutes and test again.
Step 9
Wearing oven gloves, set the tin on the wire rack and leave to cool before cutting into squares. Store in an airtight container and eat within 5 days.

Peanut Butter Brownies

Make up the mixture but don’t stir in any extras. Instead, mix together 175g smooth peanut butter (use the no-added-sugar type if possible), 1 tablespoon plain flour, 5 tablespoons milk and 40g caster sugar. Transfer the chocolate brownie mixture to the tin and spread it evenly. Drop small spoonfuls of the peanut mixture onto the chocolate mixture (make sure the blobs are evenly spaced). Then swirl the 2 mixtures together with the spoon handle to give a slightly marbled effect. Bake at
180°C/350°F/gas 4 for 20 minutes or until cooked.