These brownies are made with delicious dark chocolate.
2.5 oz (60g) Mortons Plain Flour
2 x 100g Bars Dark Chocolate
4 0z (100g) Unsalted Butter (Very Soft)
9 0z (250g) Caster Sugar
4 Large Eggs (Beaten)
1tsp Vanilla Essence
2.5 oz (60g) Cocoa Powder
Preheat the oven to 180°C/350°F/Gas Mark 4 | Cooking Time: 20 Minutes
Line a 15cm (6in) square brownie tin/ baking tin with greased greaseproof paper.
Break up the dark chocolate. Put into a heatproof bowl and melt gently. Remove the bowl from the heat and leave to cool until needed.
Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
Spoon the cooled melted chocolate onto the mixture then mix in thoroughly.
Sift the flour and cocoa onto the mixture and gently stir in. When completely combined spoon the mixture into the prepared tin and spread evenly. Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
Remove the tin from the oven and set on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting into pieces.
Delicious eaten warm with ice-cream. Store the brownies in an airtight container and eat within 4 days.