Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted.
Add the sugar into the melted mixture and beat until smooth and the sugar is combined.
Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.
Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined. Pour the mixture into the prepared tin and smooth the top. Place in the oven and bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin.
Once cooled the brownie can be sliced up and served!
Your brownie will keep for up to a week in an airtight container.
Your brownie will freeze for upto 3 months, once cooled wrap well in clingfilm and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature.
Why not try adding your favourite chocolate bar or biscuit to the brownie mixture after you fold in the flour, to personalise your brownie!
|Per Serving||Per 100 g / ml|
|Fat||19.61 g||26.50 g|
|Carbohydrate||32.07 g||43.33 g|
|Protein||4.05 g||5.47 g|