Renee’s Sticky Brownie

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!