Chocolate brownies

Chocolate brownies

By
From
Leiths How to Cook
Makes
20
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200g good quality dark chocolate, minimum 60% cocoa solids
140g butter
225g caster sugar
2 large eggs, plus 1 extra yolk
2 teaspoons vanilla extract
85g plain flour

Method

  1. Heat the oven to 180°C. Line a 20 cm square shallow baking tin with baking parchment.
  2. Break the chocolate into pieces and place in a large heatproof bowl. Cut the butter into small cubes and add to the chocolate. Stand the bowl over a pan of gently simmering water, ensuring that the base of the bowl does not come into contact with the water, to melt the chocolate, stirring occasionally.
  3. Set aside to cool for 2–3 minutes, then whisk in the sugar using an electric whisk. Beat the eggs and yolk in a separate bowl with the vanilla extract, just to combine.
  4. Gradually whisk the eggs into the chocolate mixture and beat until smoothly combined. Sift in the flour and stir in until evenly combined, using a spatula.
  5. Pour the mixture into the prepared tin and bake in the middle of the oven for 25–35 minutes, or until a knife inserted in the middle comes out with moist crumbs (not wet batter) clinging to it. It is better to slightly undercook than overcook brownies, as they should still be fudgy in the middle and will become less moist as they cool.
  6. Leave to cool in the tin for 2 minutes before lifting carefully from the tin and transferring to a wire rack to cool. Remove the paper before the brownie is completely cold. Cut into 20 squares using a sharp knife. These are delicious served cold or warmed through and served with ice cream as a dessert.
Tags:
Leiths School of food and wine
cookery course
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