Chocolate Brownies (Show September 2017)
- 150 g 5½ oz unsalted butter or buttery spread
- 150 g 5½ oz chocolate (70% cocoa solids), chopped
- 2 large eggs or 3 medium, beaten
- 225 g 8 oz caster sugar
- 1½ tsp vanilla extract
- 85 g 3 oz flour
- 15 g ½ oz cocoa powder
Preheat the oven to 180C, 160C (fan), gas 4.
Line an 18cm (7”) square tin with non-stick paper.
Melt together the butter and chocolate. Take care not to overheat the mixture. Cool to room temperature.
Whisk the eggs, sugar and extract together until the mixture will leave a trail for about 3 seconds.
Fold in the cooled chocolate mixture.
Sieve the flour and cocoa over the mixture and fold it in.
Pour the mixture into the prepared tin.
Bake for 25 – 30 minutes until the crust is light brown and starting to crack. It should not wobble but should be gooey.
Leave in the tin until completely cooled then cut into 12 or 16 pieces.