Chocolate Brownies
Recipe from Stork

Chocolate Brownies

  • easy
  • 15 – 30 min.
  • 12 portions
  • Stork Tub
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Ingredients

    For this recipe you can use Stork Baking Liquid, Stork Tub or Stork Packet.

    • 115g (4oz) plain chocolate
    • 55g (2oz) Stork tub
    • 3 medium eggs
    • 225g (8oz) castor sugar
    • 1 tsp vanilla extract
    • 40g (1½oz) plain flour
    • 25g (1-oz) cocoa powder
    • 1 tsp baking powder
    • 55g (2-oz) set natural yoghurt

Method

 

  1. Break the chocolate into a bowl, add the Stork and melt over a pan of hot water (or in a microwave on medium power).
  2. In a large bowl, whisk the eggs with the sugar and vanilla until creamy and slightly thickened.
  3. Sieve the dry ingredients and add to the eggs with the chocolate mixture, yoghurt and nuts. Mix gently.
  4. Pour into a greased 22cm (9 inch) square tin.
  5. Bake in a preheated oven at 170°C, 160°C fan oven, gas mark 4 for 45-50 minutes.
  6. Leave to cool before cutting into squares.

Oven Temperature: 170 C

Baking time: 45 m

GDA

Each 65g serving (1 portion) contains    GDA*
Calories   kcal 196 10%
Sugars    g 24.5 27%
Fat   g 8.3 12% 
Saturates  g 3.4  17%
Salt (based on sodium)    g 0.3 5%

*Guideline Daily Amounts (GDAs) based on values for women

See also

Boston Brownies

Boston Brownies
  • easy
  • 15 – 30 min.
  • Stork Packet
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Double Choc & Hazelnut...

Double Choc & Hazelnut Brownies
  • easy
  • 15 – 30 min.
  • Stork Packet
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White Chocolate and Ra...

White Chocolate and Raspberry Brownies (Blondies)
  • easy
  • 15 – 30 min.
  • Stork Packet
  • Thank you for rating!
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