Old school, chocolately, sticky and moist – and did I tell you that you only need one bowl to make it in? Chocolate love it is. Add handfuls of your favourite things like tipsy cherries, nuts or bits of biscuit to create your “signature brownie” – this has has sozzled cherries in it which are left from the making of “Visinata” the traditional Romanian cherry licqueur.
Gizmos
1 deepish tin – work out the volume math thing – lined with baking paper and brushed with melted butter
1 heavy base very large saucepan – a Le Creuset is absoluetly perfect – preferably with curved edges
Ingredients for a 14×9 x 1.5 inch tin
200g dark chocolate 70% cocoa min
250g butter
5 eggs (4 very large ones)
2 tsp vanilla extract
200g plain flour (or gluten free mix – Brownies are very good made with GF flour)
30g cocoa
400g sugar
1tsp salt (I never put salt in my baking but here I do)
How To
If your cake batters usually turn out like glue then Brownies are your thing because “glue” is what is needed here
Melt the butter and chocolate in your saucepan very gently and now remove that saucepan from the heat
Quickly add the eggs and whisk them in with a fork
Add all the dry ingredients until everything is incorporated and the mixture is like glue
Arrange any ingredients you want to add in the tray eg sozzled cherries and pour over the batter. Let it settle. You can help it by spreading it with a knife dipped in hot water (so it does not stick as you spread it).
Bake at 170C (160C if you have a fierce fan assisted oven) until a toothpick comes out clean – approx 25-30 minutes
Best eaten 1 day later if you can resist.