Brownies
A dense, fudgy chocolate bake made with dark chocolate, cocoa and chocolate chunks.
Ingredients
- 200 g butter
- 250 g dark chocolate
- 3 eggs
- 200 g caster sugar
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
- 100 g plain flour
- 20 g cocoa powder
- 1/2 tsp (2.5 ml) baking powder
- 150 g roughly chopped chocolate
Method
- Heat the oven to 180°C. Line a 20 x 30 cm tray with baking paper.
- Melt the butter and dark chocolate in a bowl over simmering water, or in the microwave in 30-second bursts, stirring until smooth. Leave to cool for 10 minutes.
- Whisk the eggs, sugar and vanilla for 2-3 minutes, then stir in the cooled chocolate mixture.
- Sift in the flour, cocoa and baking powder and fold with a spatula until smooth. Fold in the chopped chocolate.
- Pour the batter into the tray, level it and bake at 180°C for 25 minutes. The edges should be set and a skewer in the centre should come out with a few moist crumbs.
- Cool in the tray for at least 1 hour, then cut into 12 squares.
Note: For a larger tray (about 30 x 40 cm), use 4 eggs, 2 cups (400 ml) caster sugar, 1 cup (200 ml) flour, 400 g butter, 500 g dark chocolate, 2 sachets (10 g) vanillin sugar and 1 tsp (5 ml) baking powder; the baking time may be longer, so check with a skewer.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.