I have been on the quest for a Brownie Recipe that is easy to make and erm, squishy and moist. Holly Bell of GBBO a few years ago, seems to make an awful lot of Brownies and I've wanted to try her recipe for ages. So I did and it's worthy of sharing. The kids loved them too - the Brownies were moist and tasty. Another plus is that no mixer is required - you mix them in a big saucepan, happy days!

Ingredients:

• 325 g dark chocolate
• 125 g butter
• 150 g castor sugar
• 90 g soft brown sugar
• 3 large eggs, at room temperature
• 100 g plain flour

Method:

1. Preheat oven to 180° (or 160° fan - not in original recipe but that's what I did with my fan oven) and grease and line a 20 cm x 30 cm tray.
2. Melt the chocolate and butter in a large saucepan, stirring regularly to ensure the chocolate doesn’t burn.
3. Remove from the heat when molten. Allow to cool slightly then add the sugars, eggs and flour. Stir well.
4. Pour into the tray and level it out mixture with the back of a spoon or palette knife
5. Bake for 25 – 30 minutes until the brownie has stopped wobbling and is starting to look a little cracked at the edges.
6. Cool on a wire rack and refrigerate for an hour before cutting with a knife dipped in warm water. You can clean the knife after each cut to get perfect little squares.

Some @thecakemum observations/tips:

• Use a tin similar in size to the one the recipe recommends. I didn't! I used a 10 x 10 square cake tin and it was too big. The brownies still turned out lovely but they were very thin. On the plus side, I did get lots of servings!
• If you don't have the right size tin, you are better off using a smaller one than a larger one. I learnt that lesson (see above)
• I used Lidl Fin Carre Dark Chocolate.
• Don't leave the baking paper that was in the tin during baking, on the Brownies after they cool. I left it on overnight and when I went to remove the paper, it was stuck and took a while to peel off.
• The brownies keep really well. I wrapped them in greaseproof paper, then clingfilm and left at room temp. They were still delicious a few days later.