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Bake sale gooey brownies

There are an awful lot of brownie recipes out there on the world wide web, but today I am going to give you my favourite type of brownie - fudgey, gooey and intensely chocolatey.

I am very lucky as for work I am based from home about 50% of the time, so this gives me the perfect opportunity to knock up quick batches of bakes on my lunchtime. This brownie recipe took me about 15 minutes to mix and 30 minutes to bake, then they cool perfectly in time for tea mid-afternoon.

Ingredients:

100g butter
175g dark chocolate (for brownies I suggest using a good quality chocolate)
2 eggs (I like using duck eggs, as they make a richer cake)
25g self raising flour
125g dark muscovado sugar

Method:

Preheat the over to 170 degrees (fan) or 190 normal. Line a tin around 20cm with baking parchment - I used a circular tin as I wanted a brownie cake.

Melt together the chocolate and butter gently over a pan of simmering water. This takes about 5 minutes.

As the buttery chocolate mix is melting, whisk the eggs until they are pale then add in the muscovado sugar - whisk until thick. Once the chocolate is completely melted pour this into the eggs and sugar and gentle fold in.

Add the flour and fold in until the batter is smooth, then pour into the pre-prepared tin.

Put in the oven and bake for around 25 - 30 minutes - there should be a crust on top when done, and some movement in the centre of the brownie.

Allow to cool on a wire rack fully before cutting up and enjoying with a cup of tea (or coffee if you fancy!). 

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