Side Pannel
Ultimate Chocolate Brownie
Ultimate Chocolate Brownie
- Recipe Submitted by maryjosh on 09/10/2018
Ingredients List
- 200g Butter (unsalted)
- 350g Dark chocolate
- 3 Egg(s) (free range)
- 250g Unrefined dark muscovado sugar
- 50g Self-raising white flour
Directions
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Sieve in the flour and fold in until the mixture is smooth.
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Sieve in the flour and fold in until the mixture is smooth.
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
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