Serving : 12 Brownies Squares | Cooking Time : 1h05 | Cooling time : 45 mins |Calories : 324 Kcal per brownie | Protein : 3g | Salt 0.14g | Added Sugar 30g | Saturated fat: 12g | Cabohydrate: 34g
350g Dark Chocolate | 250g Unsalted butter | 3 Eggs | 250g Dark Muscovado Sugar | 85g Flour | 1Tsp Baking powder
Let begin by preheating the oven to 160 C. Butter and line the base of a shallow 23cm square cake tin. Now, melt together the chocolate and butter then stir well and cool.
Whisk the lovely eggs until pale , then whisk in the sugar until thick and glossy and well mixed. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
After that pour into the prepared cake tin and bake for about 45 mins or until it gets firm to the touch 😉.Test by inserting a knife , there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, however will firm up on cooling.
Cool in the tin on a wire rack for at least 45mins to 1h , then cut into 12 Squares or as you like and finish cooling on the rack. Now that it is time to serve , for the little gourmand out there , let’s experiment together by Toping it up with a Vanilla Greek Yogurt.