Chocolate fudge brownies

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 Chocolate fudge brownie



The perfect brownie is moist in the center with a deep chocolate flavor. This recipe uses both chocolate and cocoa powder to give plenty of flavor, and muscovado sugar for the wonderful fudgy texture.

Ingredients

90g high quality chocolate (at least 70% cocoa)

100g margarine

125g caster sugar

100g light muscovado sugar

1 teaspoon pure vanilla extract

2 whole eggs and 1 egg yolk

3 tablespoons cocoa powder

100g plain white flour

Cooking Instructions

Switch the oven on to 360 ° F (180°C). Grease a shallow square cake tin. Line it with baking parchment.

While the oven is heating, allow the eggs to go to room temperature then beat them together. Break up the chocolate and place in a large bowl with the margarine. Set the bowl over a pan of simmering water. Do not allow the water to touch the bowl or the chocolate will burn. Once the mixture has melted, stir until completely smooth. Set aside until cooled.

Add the caster suger, vanilla extract and muscovado sugar to the chocolate and margarine mix. Stir in until blended. Gradually beat in the eggs. Sift over the cocoa powder and flour, then stir till evenly blended.

Pour the mix into the tin. Bake for about 30 minutes - it should be risen but slightly soft in the center. You can test this by inserting a skewer into the middle. It should come out with a few moist crumbs on it. Do not overcook or the brownies will dry out.

Leave in the tin for 5 minutes to cool, before turning out onto a rack to cool completely. Once cold, peel off the lining paper and cut into 16 even squares. Brownies are best wrapped tightly in foil and eaten the day after cooking, though they will keep for 4 days

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