I’ve shared brownie recipes before but this one in my opinion will be hard to beat. These brownies are incredible. Dense, gooey, fudgey and everything you want a brownie to be. One bite and they have your eyes rolling back in your head! When you up the quantities of butter and sugar in a brownie recipe this makes for a denser fudgier brownie and that is exactly what I am giving you here. Serve with good vanilla ice cream and strawberries for a heavenly dessert.
Makes 15 brownies
300g dark chocolate
300g caster sugar
3 eggs and 1 egg yolk
50g plain flour
60g cocoa powder
Half teaspoon sea salt
1 tablespoon icing sugar to sift over
Pre heat oven to 180c / 160c fan and grease and line a fairly shallow tin approximately 18cm x 28cm.
Break your chocolate into pieces so it is easier to melt.
Start by melting the butter and sugar over a low heat, stirring all the while. Pour in the sugar and stir to combine. Remove from heat.
In a separate cup beat together the eggs and the egg yolk. Whisk into the pan for 2-3 minutes.
Finally sift over the flour, cocoa and sea salt and fold into the chocolatey mixture. You may need to just sprinkle in the last bit of sea salt that is left in the sieve.
Transfer into the lined tin and bake on the middle shelf of the oven for approximately 30 minutes. I recommend allowing to cool in the tin for an hour or so on the side.
Gently remove from the tin and slice into 15 squares. Sieve over a little icing sugar.