my chocolate brownie

Let’s face it most people love chocolate so why not dive on in early with a classic Chocolate Brownie.

When cut, makes approximately 20pieces.

300g dark chocolate, broken up

300g butter, diced

1- 1/2 cup plain flour

1/2 cup Dutch cocoa

2 cups sugar

6 eggs

2 tspn vanilla essence

In a heatproof bowl melt the chocolate and butter over a saucepan of simmering water (do not let the bowl touch the water), mix until smooth and allow too cool until just warm.

Sift together the flour and cocoa.

In a seperate bowl whisk toghether the sugar and the eggs until thick and creamy, but not too thick. Mix in vanilla essence and chocolate mixture until smooth. Fold in the sifted flour and cocoa, then pour into a lined and greased 20 x 30 slice tin.

Bake at 170 0c for 25 minutes until a skewer comes out clean at the edges but gooey in the centre. It is important not to over cook the brownie. You may have to experiment a bit with the cooking time to get it to just how you like it.

When cool cut into squares.

Variations.

You can add 1/2 cup toasted slivered almonds and/or 1 cup fresh berries if desired.

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