Dark and Indulgent Chocolate Brownies
These dark rich chocolate brownies are so good. Fudgy, chewy and perfect for gifts or a family treat!
Equipment
2 x Brownie tins or a baking tray 18cm x 18cm
Ingredients
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt butter and dark chocolate in a pan on low heat or in the microwave in bursts of 25 seconds at a time.
- Heat oven at 160°c Fan oven. Line two brownie tins with baking paper with some overhang for easy lifting when cooked.
- Sieve flour and cocoa powder in a bowl
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended. Don't over mix.
- Add to lined tins spreading evenly and bake for 26 minutes
- Allow to cool in the tin for 15 minutes then grab the greaseproof paper from either side of the tin and pull out carefully. Transfer to a wire rack and cool completely. Cut into squares and keep in an air-tight container to keep fresh.
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Notes
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Nutrition
Calories: 216kcalCarbohydrates: 25gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 4mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 262IUCalcium: 14mgIron: 2mg
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