Makes 9 large brownies
Tune: Sweet Caroline by Neil Diamond
Ingredients
- 300 g dark chocolate, preferably 70 per cent cocoa or more
- 300 g butter
- 350 g caster sugar
- 220 g flour
- 5 free-range eggs
Cooking instructions
Preheat the oven to 180° Celsius.
Melt the chocolate and butter in a bain-marie or double boiler or in the microwave in short bursts until silky smooth.
Beat together the eggs and sugar until white and creamy. Add the melted chocolate and the flour and mix well. Pour into a 20 cm square, lined cake tin and bake for 30 minutes. The brownies will form a paper-like layer on the top and still be slightly wobbly in the middle, but set around the edges when ready.
Remove from the heat and cool in the fridge, preferably overnight to set completely.
Tip:
If you don’t have a bain-marie, fashion your own by half filling a pot with water and bringing it to a gentle simmer. Place a larger glass bowl onto the pot, making sure the bowl doesn’t touch the water. Melt the chocolate and butter over a low heat in the bowl while stirring.
More great padkos recipes here.
