My daughter loves these chocolatey treats. As they’re made with rich plain chocolate and wholemeal flour, just a small square is enough.
Serves 8-10 brownies
Preparation Time: 30 minutes
Cooking Time: 30-35 minutes
300g golden caster sugar
250g unsalted butter
250g plain chocolate with 70% cocoa solids
4 large eggs
65g plain wholemeal flour
65g good-quality cocoa powder
½ tsp baking powder
a pinch of salt
Preheat the oven to 180°C/Gas Mark 4.
Line a 23cm square baking tin with baking parchment.
Put the sugar and butter into a large bowl and beat with an electric whisk until the mixture becomes soft and fluffy.
Break the chocolate into pieces and set 50g to one side. Chop the reserved chocolate into small chunks.
Put the remaining chocolate into another large bowl set over a pan of gently simmering water – don’t let the water touch the base of the bowl.
When the chocolate has melted, take it off the heat and add the chocolate chunks.
Break the eggs into a small bowl and beat them lightly with a fork.
Sift together the flour, cocoa powder, baking powder and salt.
Add the beaten eggs, little by little, to the melted chocolate, mixing well each time. Continue until you have added all the egg and the mixture resembles chocolate custard.
Using a metal spoon, gently fold in the flour and cocoa to the mixture.
Spoon the brownie mixture into the prepared tin, smooth over the top and bake for 30 minutes. The top will rise slightly and the cake will appear slightly softer in the middle than around the edges.
Pierce the middle of the cake with a skewer; it should come out sticky but the mixture shouldn’t be uncooked. If necessary, put the cake back into the oven for another 3-5 minutes.
Leave to cool in the tin then turn out and cut into squares.
You can serve the brownies warm with ice cream, yoghurt or crème fraîche.