Pressure on though as my sister in law has baked these on many occasions and they never fail!
Ingredients
- 200g Dark Chocolate roughly chopped
- 175g Unsalted Butter
- 325g Caster Sugar
- 130g Plain Flour
- 3 Eggs
- Icing Sugar
a 33 x 23 x 5cm Baking tray lined with greaseproof paper
Method
1. Prehead the over to 170 degrees
2. Line the tin with greaseproof paper
3. Put the chocolate and butter in a heatproof bowl over a saucepan of boiling water and leave until melted and smooth
4. I gave it a little stir to combine the remaining butter and chocolate together to ensure it was fully mixed and smooth
5. Remove the Chocolate mixture from the heat and add the sugar - still until all incorporated.
6. Now add the flour and still well - ensuring all are coated and combined.
7.Whist the eggs and add to the mixture and stir until thick and smooth - i found that the mixture became glossy in appearance
8. Once all combined and mixed - spoon the mixture into the prepared baking tray and bake in the oven for approximately 30-35 mintues.
The recipe advised that around the 30minute mark to check the brownie to ensure that the edges didn't become overcooked as they can become crunchy and hard. I found that 35minutes was perfect time, - flaky on the top and a soft centre (as desired) and removed from the oven and left to cool.
Once cooled i cut them up into small brownie size squares - obviously could do any size porton, but i felt the smaller brownie is always a winner as they are gloriously chocolately!
Once cooled and cut i dusted with icing sugar.
The recipe suggests that 12 are made, however as i cut mine into smaller squares I had more than 12, so set some aside for the Uni gals, and guess what - the office feeder strikes again!! I brought the rest into work - this time the Birmingham office!
Feedback - squidgy on the inside, flaky and a crunch on the outside, and a nice chocolatey flavour.
I will definitely make them again, and perhaps even attempt to rival the sister in law with them!!
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