A Seriously decadent moist chocolate brownie with a crunchy top, so good hard to stop at one so cut them into small pieces.
Preheat oven to 160 degrees C.
Grease and line a 22cm square cake tin.
Melt the chocolate and the butter in a double boiler ( metal or glass bowl sat oven a saucepan of boiling water).
When the butter and chocolate have melted add the sugar and stir to combine and allow to sit and cool a little.
Add the eggs in batches and stir to combine before adding the next.
Stir in the flour and salt and por into the prepared pan.
Bake for 50 minutes. The batter should still have a jiggle to it. Remove from oven and allow to sit for a further hour before turning it out.
Cut into even squares and dust with icing sugar. For a grown up dessert I serve them with a dollop of marscapone cheese.
Ingredients
Directions
Preheat oven to 160 degrees C.
Grease and line a 22cm square cake tin.
Melt the chocolate and the butter in a double boiler ( metal or glass bowl sat oven a saucepan of boiling water).
When the butter and chocolate have melted add the sugar and stir to combine and allow to sit and cool a little.
Add the eggs in batches and stir to combine before adding the next.
Stir in the flour and salt and por into the prepared pan.
Bake for 50 minutes. The batter should still have a jiggle to it. Remove from oven and allow to sit for a further hour before turning it out.
Cut into even squares and dust with icing sugar. For a grown up dessert I serve them with a dollop of marscapone cheese.
