Hey Joe

In my head these are refered to as ‘The Brownie Recipe’ and stored in a polsihed, dark mahogany drawer with a handle the shape of a French man’s moustache.

I took a batch of these to work last week on a day that I managed to get locked out of one building, and locked in another building in the space of 70 minuets. I got back in and back out just fine.

Eating Notes – If you can’t wait for the brownies to cool, they have a molten chocolate cake vibe scooped out the tin fresh from the oven. It’s peng but don’t expect this way of eating or serving to be neat. The rest of the brownies will be set the next day… so, two desserts in one.   

Baking Notes – If they don’t set, it means you have underbaked them. They’ll still be great, just stick the whole (cooled!) tin of brownie soup in the freezer overnight. Set it on the counter the next morning to defrost and you’ll be able to slice your brownies. Store the tin of brownies in the fridge once defrosted.

Ingredients

• 300g dark chocolate
• 250g unsalted butter
• 400g soft light brown sugar
• 5 medium eggs
• 1 generous tsp vanilla extract
• 1 tsp salt
• 100g plain flour
• 50g cocoa powder

Method

Preheat the oven to 180 / 160 fan. Grease and line a 23cm square tin. If you don’t have this sized tin, find one of similar dimensions and keep an eye on it during baking as the timing will be slightly different.

Chop the chocolate and butter into chunks, place in a large glass or metal bowl. Fill a small saucepan with a little water. Set the bowl of chocolate over the saucepan making sure the bottom of the bowl does not come into direct contact with the water when rested over the pan. Heat on a stove top on low/medium, stiring the chocolate until melted. Once melted, set aside.

In a separate bowl whisk together the sugar, eggs, vanilla and salt until combined and a little lighter in colour.

To the egg mixture, add the melted chocolate, sift in the flour and cocoa powder and whisk to combine.

Pour the batter into the prepeared tin and bake for 29 – 33 mins, until the edges are set and a lttle cracked, but the centre still has a wobble. Allow to cool completely in the tin before slicing. Store these brownies in the fridge.

Caitlin x