Everybody loves a chocolate brownie, but do you like them fudgy, gooey or cake-like? This is a tried and trusted recipe in our house, and one I was given some years ago. It uses real chocolate instead of cocoa powder which gives a moist, fudgy and chewy brownie. So this is my basic recipe which you can customise by adding nuts or dried fruits of your choice.
300g unsalted butter
300g dark chocolate
5 large eggs
450g granulated sugar
200g plain flour (sieved)
2 tsp vanilla extract
1 tsp salt
Preheat the oven to 180ºC
Line a baking tin (or a lasagne dish like I did) with greaseproof paper - the ideal size is about 34cm x 25cm.
Sieve the flour and salt together.
Break the chocolate into a large bowl and sit it over a saucepan of simmering water.
Add the butter and melt the two together, stirring occasionally. When it's completely melted, take it off the heat.
Whisk the eggs, sugar and vanilla extract in another bowl until creamy. Then add it to the chocolate mixture and beat to combine.
Finally, beat in the sieved flour and pour the mixture into your lined tin. Bake for 25 minutes or until the top has a crust on it that has just started to crack.
Remove from the oven and leave to cool for about half an hour before slicing into squares.
You should get about 20 depending how large or small you like your brownies.
Perfect served with a morning coffee or for pudding with a scoop of vanilla ice-cream.
Enjoy ...
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