These brownies have changed
over time from a firm cake-brownie, to a sticky soft one. The family likes them
slightly undercooked. A word of warning though, they are rich so small servings
are recommended.
Ingredients:
375g dark chocolate
200g milk chocolate
150g butter, chopped
2 eggs, beaten lightly
3/4 cup sugar
1 cup plain flour
½ cup self raising flour
Icing sugar to dust
Method;
Preheat the oven to 170
degrees Celsius. Grease and line the base of a 20cm square cake pan with baking
paper.
In a large bowl sift the self
raising flour and plain flour together.
Heat a large pot with 1-2 inches of water to boiling. In a smaller pot put the chocolate and butter. Once the water has boiled, turn off the heat. Place the smaller pot over the boiling water and start stirring the chocolate and butter until melted. Remove it from the heat frequently to prevent the chocolate becoming hard and grainy. If the chocolate is heated too quickly it will become pasty and not melt. Repeat this until all the chocolate is melted and blended with the butter. Remove from the heated pan and add the beaten egg and sugar. Mix well. Add the chocolate mix to the flour and fold it through. Once mixed pour into the pan and flatten out with the spatula. Bake in the oven for 35-45 minutes. To test the brownie, shake the pan from side to side and watch the middle. A little movement is good for a soft brownie. Too much movement means it is undercooked. (This will still set once cooled, but will be very rich). Cool the brownie in the pan. Cut once cooled. Remove the whole cooled brownie from the pan by lifting up the sides of the paper and chop on a cutting board. Sprinkle with icing sugar. Enjoy!
