Classic Chocolate Brownie

A no-fuss, quick and easy all in brownie. All you really need is good quality chocolate, sugars, butter, flour and eggs.

CHOCOLATE BROWNIE RECIPE

INGREDIENTS	QUANTITY
Plain Flour	105g
Unsweetened Cocoa Powder	25g
Salt	2g
Unsalted Butter - cubed	110g
Semisweet Dark Coverture Chocolate	170g
Caster Sugar	100g
Lightly Packed Light Brown Sugar	90g
Eggs	100g
Egg Yolk	20g
Vanilla Bean Paste	5g
Semisweet Dark Coverture Chocolate - cut into chunks	170g

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METHOD

1. Line a 20cmx20cm square baking tin with parchment paper. Set aside until ready to use.

Pre heat the oven to 175°C .

2. Place the butter and chocolate (A) into a bowl and sit it over a pot of simmering water over the stove. Gently stir the chocolate mixture until they are fully melted.

3. Whisk the sugars with the eggs ang egg yolk until well incorporated and airy. Fold the egg mixture into the butter mixture followed by the sifted dry ingredients.

Lastly, fold in the last part of the chocolate (B) in the brownie batter until they are evenly distributed.

4. Pour the brownie mixture into the prepared tin and level with a spoon or spatula.

5. Bake in the pre heat oven for approximately 35 minutes or when tested with a skewer it comes out clean.

Remove the baking tin from the oven and leave to sit at room temperature for 15 minutes then remove the brownie and the baking paper and leave to fully cool over the wire rack.

6. Once cooled, cut to 16 equal sized squares. Dust with icing sugar and serve!