There’s nothing fancy … and no complicated techniques, yet the result is remarkably pleasing. The brownie is bittersweet with a molten, chewy centre. All it needs is a cuppa and good conversation but it’s also great with creamy custard: a combination impossible to resist.
Serves 8
200 g dark chocolate, chopped 200 g of your preferred chocolate, chopped
280 g butter 1 cup brown sugar (2 cups for sweet version) 6 eggs 1 cup plain flour
Preheat the oven to 180c. Place dark chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool. Place the sugar, eggs and the flour in a bowl with the chocolate mixture and mix until combined. Stir through the remaining chocolate pieces and pour the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.
Bake for 30-35 minutes or until cooked when tested with a skewer.
Allow to cool in tin and cut into squares.
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3 comments:
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Suki
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