The ultimate chocolate brownie
- 225g Extra Special Dark Chocolate (70% cocoa solids), broken into pieces
- 225g butter, softened
- 3 large eggs, plus 1 extra yolk
- 275g golden caster sugar
- 100g plain flour
- 1 level tsp baking powder
- Icing sugar, to dust
Preheat the oven to 180C/160C Fan/
Gas 4. Line a 28cm x 19cm deep cake tin.
Put the chocolate and butter in a
heatproof bowl and set over a pan
of simmering water – make sure the
bowl doesn’t touch the water. Leave
until almost melted, then remove from
the heat. Stir until completely melted.
In a clean bowl, beat the eggs, yolk and
sugar until foamy. Stir in the chocolate
mixture until just evenly blended. Sift
the flour and baking powder together.
Stir into the chocolate mixture and pour
into the tin. Bake for 35 mins or until
the top is firm but the middle is soft.
Half fill a roasting tin with cold
water. Carefully put the cake tin in
the water and leave to cool completely.
Cut into 18 pieces and dust with
icing sugar before serving.