This is just a melt-and-mix recipe, and is very, very quick. I do LOVE a good brownie.
INGREDIENTS
350g (1.5 cups) caster sugar
80g (2/3 cup) cocoa (I used good quality dutch cocoa, which I sifted.)
60g plain plour
1 teaspoon baking powder
4 eggs, lightly beaten
200g unsalted butter, melted
2 teaspoons vanilla extract
200g dark chocolate, chopped (I guess you could also use choc chips, and save yourself even more time, or use half white/half dark chocolate, or add nuts or craisins...)
METHOD
Preheat the oven to 160C. Line a 22cm square baking tin with parchment paper (I have a 20cm tin)
Stir together the sugar, cocoa, flour and baking powder.
Mix in the eggs, butter and vanilla until well combined, then mix in the chopped chocolate.
Pour into the tin and bake for 40-45 minutes.
Leave to cool slightly in the tin, then turn out onto a wire rack. Cut into squares.
The most difficult thing about brownies is knowing when they are cooked, as I still like them gooey in the middle. I baked mine for the full 45 minutes, until a skewer came out mostly clean and the mixture didn't look wobbly when jiggled ;)
Bill says you can make a topping out of half double cream and half melted chocolate to spread over the top, but I just dusted them with vanilla dusting sugar when they were cool.
