Super easy brownie recipe and really nice. I'll be using this again because it's so quick, I melted the butter and chocolate in a saucepan on low carefully and used 4 eggs instead of the 3 and 2 yolks, so only used a large saucepan to mix the whole recipe in.Then added hand full of white choc bits and some chopped macadamia nuts. It was a hit.
A delicate crust and moist, velvety centre have put brownies into a sweet league of their own. Here's how to make them the way you love best.
Melted butter, to grease
200g pkt dark cooking chocolate, coarsely chopped
200g butter, chopped
2 egg yolks
270g (1 1/4 cups) caster sugar
115g (3/4 cup) plain flour
35g (1/3 cup) Cocoa Powder
Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with non-stick baking paper, allowing sides to overhang. This stops it sticking to the pan and makes the brownie easy to remove from the pan.
Melt the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Stir with a dry metal spoon - any moisture on the spoon makes the chocolate harden.
Whisk the eggs and egg yolks in a jug until combined. Allow the chocolate mixture to cool slightly before adding the egg mixture. If the chocolate mixture is too hot, the egg may start to cook and scramble. Stir to combine.
Combine the sugar and flour in a large bowl. Sift in the cocoa powder. Add the chocolate mixture and stir until just combined - over-stirring can make your cooked brownies tough. Pour into the prepared pan and smooth the surface.
Bake in oven for 45-50 minutes or until crumbs cling to a skewer inserted into the centre. Don't over-bake your brownies or they can dry out. Set aside for 6 hours or overnight to cool. This helps the brownie to set.