How to make our GirlsTravelClub Ultimate Gooey Chocolate Bushcraft Brownies

We know how important it is to keep one's sugar levels up when enjoying the Great Outdoors, which is why on our GTC Travelskills and Bushcraft courses for women we always provide a tray of our special gooey chocolate brownies for our clients.

Low-cal they are not, but they have become something of a trademark feature of our Travelskills courses and as people are always asking for the recipe I thought I would share it with you. This recipe makes a roasting tin-ful of lovely, squidgy brownies, but you can halve the mixture if you don't have to feed a wood full of hungry bushcrafters.

The key to keeping the brownies gooey is to take the tin out when the top is dry but the middle is still wobbling, as the internal heat means they will still keep cooking for a few minutes; too long and you just end up with a chocolate sponge. If you can bear to leave them overnight they will be really squidgy but much easier to cut than if you slice them straight away.

12 oz butter
18 oz dark chocolate
6 eggs
16 oz caster sugar
8 oz plain flour

Line your roasting tin with baking parchment, then roughly chop 6 oz of the dark chocolate into chunks and set aside, having pre-heated your oven to 180 degrees.

Melt the rest of the chocolate and the butter slowly in a big pan and cool slightly. Beat the eggs and sugar together, then slowly tip into the chocolate mixture and stir to combine, before adding the flour and mixing well. Lastly stir in the chocolate chunks and pour the brownie mix into the roasting tin, (before eating what is left in the bowl with a spoon until slightly nauseous).

Bake for about 20-25 minutes, but keep an eye on them after 15 minutes; everybody's oven is different so you really need to just keep checking to make sure they don't overcook.

Leave overnight and slice into squares, before devouring by a campfire with a nice cup of tea.