For a classic chocolate brownie recipe, there’s no need to look far. This sweet treat is perfect with tea or as a dessert following a meal.
Ingredients
Method
Preheat oven to 160C. Grease a 25 x 16cm slice tin and line the base and sides with baking paper. Set aside. Roughly chop chocolate and butter. Transfer to a heatproof bowl and over a saucepan of gently simmering water. Stir occasionally with a spatula until mixture is melted and smooth. Remove the pan from the heat and remove the bowl from the pan.
Add sugar and stir until combined, then stir in eggs. Sift both flours and cocoa over mixture and then stir to combine.
Spoon mixture into prepared tin. Cooked for 35 minutes, or until just firm. Then surface should have a thin crust and the middle should still be soft when tested with a skewer. Cool completely in tin. Remove from tin and cut into serving pieces using a hot knife.
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