Double Chocolate Brownies
These have both cocoa powder and real chocolate in them – hence the ‘double chocolate’. They are much easier to make than a cake, as they are meant to be dense and fudgy, not light and airy.
- 250g good dark chocolate
- 200g unsalted butter
- 200g caster sugar
- 3 free range eggs
- 125g plain flour
- 50g cocoa powder
- 100g broken walnuts (optional)
- Preheat the oven to 160oC. Put 3-4cm water into the saucepan and bring it to a simmer over a medium heat.
- Break the chocolate up, cut up the butter and place both in one of the mixing bowls. Put it over the pan of gently simmering water and turn off the heat off. Stir occasionally until melted together and smooth.
- Meanwhile, in the other bowl, whisk the sugar with the eggs, using the balloon whisk, until the mixture is smooth and creamy.
- Add the chocolate mixture to the eggy mix, using the rubber spatula to get all the chocolate out of the bowel. Mix thoroughly together with the wooden spoon.
- Sift the flour and cocoa powder and mix thoroughly. Stir in the walnuts if you’ve decided to use them.
- Line the baking tin with a piece of foil and pour in the mixture, again using the spatula to get everything out of the bowel. Smooth the top of the mixture with the spatula.
- Oven gloves on. Place the in on a shelf in the middle of the oven and bake for 20-25 minutes. A knife pushed into the middle should come out just a bit smeared with the mix. Don’t cook them for too long – better a but squidgy than too solid.
- Oven gloves on. Take the tin out of the over and stand it on the wire rack. Leave until cool enough to cut into squares.