Note- this recipe is aimed at people using UK flour, protein content and how much flour you need varies dramatically by country! The image is from a vintage ad, and the recipe involves no jelly whatsoever.
Ingredients
180g self-raising flour
40g plain cocoa
1 tablespoon coarse sea salt
120g butter or margarine, melted
260g demerara sugar
2 medium eggs
1 teaspoon vanilla extract
120ml hot coffee
100g fudge pieces
100g chocolate chunks
Method:
- Preheat the oven to 160oC fan oven/180oC conventional
- Mix the flour and cocoa in a bowl and set aside
- Melt the butter
- Mix the melted butter, salt, brown sugar and vanilla essence together (hand mixing with a silicone spatula works better than with a mixer for this recipe)
- Mix the eggs into the butter mix
- Add the dry ingredients, and mix briefly
- Add the hot coffee, and mix until the batter is smooth and even
- Add the fudge and chocolate chunks and mix
- Add to a pre-greased brownie pan and bake for around 30 minutes (or until a skewer comes out clean from the centre)
- Leave to set in the fridge before cutting