Dark chocolate brownies

Dark chocolate brownies

By
From
Desserts
Makes
10-12

There are stacks of brownie recipes around. This one originally came from an old American pastry chef I once knew. If you have any broken brownies leftover, mix them into some vanilla ice cream or sprinkle them over the top when serving.

Ingredients

Quantity Ingredient
250g unsalted butter, plus extra for greasing
100g plain flour, sieved, plus extra for flouring tin
350g dark chocolate
3 medium eggs
250g dark muscovado sugar
1 teaspoon baking powder
pinch salt

Method

  1. Pre-heat the oven to 170ºC. Grease and flour a 23cm square cake tin. Line the base with greaseproof paper.
  2. Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water.
  3. Whisk the eggs together and slowly add the sugar. Beat in the chocolate mixture and gently fold in the flour, baking powder and pinch of salt.
  4. Pour the mixture into the tin. Bake in the oven for 40–45 minutes until the surface is set. It is cooked when a skewer placed in the middle comes out with a little of the mixture sticking to it.
  5. Remove from the oven and cool in the tin slightly, then place on a wire rack and leave to cool.
  6. Cut the cake into squares and keep in a tin or in the fridge.
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