Chocolate Brownies

To cut these moist and squidgy brownies into neat squares, keep dipping the knife in boiling water and wiping it dry between cuts. 





175g ( 6oz) unsalted butter, diced

300g ( 10oz) dark chocolate, broken into pieces 

300g ( 10oz) caster sugar 

4 large egg, beaten

200g ( 7oz) plain flour

25g( scant 1oz) cocoa powder ,

plus extra for dusting




1: Preheat the oven to 200 °C ( 400° F/ Gas 6). 

2: Line the bottom and sides of a 23 x30 cm brownies tin, or similar tin, with baking parchment, leaving excess parchment to rise above the rim. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and gently melt them, stirring until smooth. Remove and leave to cool.



3: Add the sugar to the chocolate mix and stir well. Add the eggs a little at a time, mixing well between additions. Sift the flour and cocoa powder into the bowl and fold in until the mixture is smooth and no patches of flour can be seen. 


4: Pour into the prepared tin and spread evenly right into the corners. Bake for 12-15 minutes. Remove from the oven and set the tin on a wire rack to cool. 


5: When the brownies cake is cold, turn it out of the tin, using the edges of the parchment to get a good grip. Cut into equal pieces using a long, sharp knife. Sift cocoa powder over the brownies before serving. 

Testing brownies for " doneness" 

if brownies are thoroughly baked, they will tend to be dry and crumbly. For a moister result, bake until just firm to the touch on top: they will still be soft underneath. A skewer inserted in the center of the cake should come out coated with a little batter.