Chocolate Brownies

This recipe makes the most sinfully rich, slightly gooey, dark chocolate brownies.  I have given the basic recipe but you can modify it by adding chopped nuts and/or chocolate chunks if you want.

1. Preheat the oven to 160ºC Fan/170ºC.
2. Prepare your brownie tin.  I use an 18cm x 18cm tin but you could use one that is 20cm x 20cm.  If you are using a tin without a loose or removable bottom, you can make a foil insert to help you lift the cooked brownie out once it has cooled.

   Take a piece of tin foil roughly 40cm long and fold it in half horizontally.  Lay it on the base of the tin, with the lengths overlapping the edges of the tin – they can be folded over to make handles. (See the photos below).  Line the base of the tin with baking paper. Click here to see how to line a tin with baking paper.
   

3. In a small pot, melt the butter and chocolate over a very gentle heat, stirring occasionally. Then set the pot aside to let the melted mixture cool.
   
4. Beat the eggs, sugar(s) and vanilla extract together f0r 2-3 minutes until the mixture is thick.
   
5. Add the cooled chocolate/butter mixture to the egg mixture and stir them together to combine.  Then add the flour and stir it in gently.
   
6. Pour the mixture into the prepared tin and cook for 40-55 minutes, or until the point of a knife comes out almost clean.  Check the brownie after 40 minutes.  If you want a brownie with a gooey centre then the cooking time will be about 40-45 minutes.  If you prefer a slightly more cakey texture, then the cooking time will be 50-55 minutes.
   
7. The brownie will rise a little in the oven and will then sink again as it cools – that’s normal.  It is also quite normal for the top to crack a little too.  When you take it out of the oven it will be quite soft.  You need to wait until it is cold before lifting it out of the tin using the handles (if it doesn’t come out easily, you may need to run a knife around between the brownie and the tin edge).  It is easier to cut if you have refrigerated it first – we normally can’t wait that long to eat it though!
   
8. Cut it into squares (either 9 or 16 – depending on how decadent you want to be).  Great on their own, dusted with icing sugar, eaten with berry fruit, or gently warmed and eaten with vanilla ice-cream for dessert.  Yum!