Brownies two ways recipe
 This recipe gives you two options for preparing delicious chocolate brownies – either as a traditional brownie or as softer brownie "dough" baked in a skillet. Either is brilliant served with vanilla ice cream. 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces250g/9oz caster sugar ½ tsp vanilla extract75g/2¾oz plain flour½ tsp baking powder2 free-range eggsvanilla ice cream, to serve 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces 250g/9oz caster sugar ½ tsp vanilla extract 75g/2¾oz plain flour ½ tsp baking powder 2 free-range eggs vanilla ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below.Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style.