I have made some dodgy batches of brownies over the years. Some of my mishaps included flat brownies, not-enough-sugar brownies, too-much-sugar brownies, the list goes on. Alas, these dark chocolate brownies are exacting what I expect of a brownie and I will stop experimenting right now with all other brownie recipes.
For me, the ideal brownie is fudgy. While I appreciate why some people love the skinny, chewy brownies, I more a fan of the dense fudge texture.
I’ve used 70% dark chocolate here because it is a taste that almost everyone will enjoy. If you know your audience tolerate very dark chocolate, why not try a gorgeous 80% dark chocolate brownie. Heavenly!
Hope you enjoy!
225g 70% dark chocolate
1 tsp vanilla essence
225g soft dark brown sugar
110g plain flour
Grease and line a 8″ square cake tin. Preheat the oven to 180C.
Melt the butter and chocolate together in a bowl over a saucepan of barely simmering water.
Remove from the heat and allow to cool slighly before beating in the eggs and vanilla essence.
Fold in the flour.
Transfer to the prepared cake tin and bake for 25-30 minutes until set.
Remove from the tin and allow to cool before enjoying either warm or cooled.