No nuts, no coffee, nothing added to these brownies to distract from the main attraction... dark chocolate and cocoa. Take care not to overcook, brownies are meant to be gooey in the middle. It's what makes them so gorgeous to eat!
Makes: 24 pieces
INGREDIENTS
2 x 100g bars dark chocolate
100g (4oz) unsalted butter, very soft
250g (9oz) caster sugar
4 large free range eggs, beaten to mix
1tsp vanilla essence
60g (just under 2 1/2oz) plain flour
60g (just under 2 1/2oz) cocoa powder
Brownie tin or baking tin greased and baselined
DIRECTIONS
1. Heat the oven to 180°C/350°F/gas 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently.
2. Remove the bowl from the heat and leave to cool until needed.
3. Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
4. Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa onto the mixture and gently stir in.
5. When completely combined spoon the mixture into the prepared tin and spread evenly.
6. Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
7. Remove the tin from the oven and set on a wire cooling rack. Leave to cool completely before cutting into pieces. Delicious eaten warm with ice-cream. Store in an airtight container and eat within 4 days.
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