Chocolate Brownie
A delicious rich chocolaty dessert - serve warm or cold.
340g/12oz dark chocolate
255g/9oz butter
3 medium eggs
255g/9oz dark muscavado sugar
110g/4oz plain flour
1 tsp baking powder
Pecans & Raisins (optional)
9" roasting tin
Stick Blender (balloon whisk)
Greaseproof Paper
Wire Cooling Rack
Preheat the oven to 170C/325F/Gas 3 and butter a 9in cake tin.
Sift together the flour and baking powder.
In a bowl, over a pan of hot water, melt the chocolate and butter together.
Whisk the eggs and slowly add the sugar.
Beat in the chocolate mixture and gently fold in the flour.
Add pecans & raisins.
Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it.
Remove and cool slightly before placing on a wire rack to cool.