Crispy, Chewy Yet Gooey, Toffee Chocolate Brownies!!!
Over a year ago
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Ingredients
- 350g/12oz dark chocolate. broken into pieces
- 250g/9oz Butter
- 3 large eggs
- 250g/9oz dark muscavado sugar
- 85g/3oz plain flour
- 1 tsp baking powder
Accompaniment
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Method
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1
Preheat the oven to 160C/Gas 3/Fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, then stir well and cool.
Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack.
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