Monday, 13 December 2010

Double Chocolate Brownies

double chocolate! i hear you cry! ahh yes, they are double chocolate in that they have chocolate and cocoa powder in them. don't underestimate these babies, cut them small, they are very rich and you won't be missing out by having a smaller piece!
this was tweaked slightly from the hugh fearnley-whittingstall one, but i think i changed it for the better :)
the consistency was somewhat in the middle of a cake batter and a bread dough, so i dont know if that was a result of my tweaks or if it was meant to be like that.
the surface was nothing like i expected it to be - it was really crumbly and quite hard, nothing like the shiny, cracked surface i was used to. nevertheless it didn't affect the quality of the brownie whatsoever!

200g good quality dark chocolate
250g butter
200g caster sugar
3 eggs
125g plain flour
50g cocoa

melt together the butter and the chocolate in a double boiler (bowl ontop of a saucepan of water)
whisk together the eggs and the sugar, and add the chocolate to the eggs, mixing thoroughly.
sift in the flour and the cocoa and stir in until completely mixed
pour into a foil lined square tin
put in the oven at 160 degrees for 20-25 minutes, until a knife pushed in the middle is only a little bit sticky

eat hot with a scoop of vanilla ice cream. yums.

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