Donna Hay: Classic brownie
SERVES 8 (or more)
- 400g (14oz) dark chocolate, chopped
- 280g (10oz) unsalted butter
- 350g (11¾ oz) brown sugar
- 6 medium eggs
- 150g (5¼ oz) plain flour
● Preheat oven to 180C (350F/gas 4). Place half the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool slightly. Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. Stir through the remaining chocolate pieces and pour the mixture into a lightly greased 20cm x 30cm (8in x 12in) cake tin lined with nonstick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Cool in the tin and cut into squares.
NOTE These brownies will keep in an airtight container at room temperature for 3-4 days.
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