Rich dark chocolate brownies

Rich dark chocolate brownies

By
From
How to Cook Cakes
Makes
20
Photographer
Peter Cassidy

These gorgeous brownies are for adults who enjoy an intense, dark chocolately flavour. It is important to use a really good quality chocolate with a high percentage of cocoa solids. The brownie can also be cut into tiny squares and served as petits fours. You will need a 20cm square, shallow cake tin.

Ingredients

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

Method

  1. Heat the oven to 180°C. Line the baking tin with baking parchment.
  2. Break the chocolate into small 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 just-boiled water, making sure that the base of the bowl is not touching 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 until well combined. 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 whisk in well for about 20 seconds until the colour begins to lighten.
  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:
cakes
baking
Leiths
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