After weeks of testing and altering recipes I have finally created an amazing Brownie recipe. This recipe produces brownies which are chewy at the edges but are still dense and fudgy in the middle - just how I like them!
From Trail 3 I have decreased the amount of sugar by 30g which produces less of a crust on the brownies and makes them more fudgy. Also I cooked the brownies at a lower oven temperature (C160 not C180). This was because before the brownies started to burn at the edges and were not cooked in the middle.
Makes 16 small brownies.
200g dark chocolate
125g unsalted butter
145g castor sugar
110g plain flour
Preheat the oven to C160. Line and grease a 20cm x 20cm baking tin. It is important that you use the correct size tin as a larger or smaller tin will give different results.
Break the chocolate into a heatproof bowl and add the butter. Put the bowl over a pan with simmering water, at a medium heat. Mix occassionaly until all of the butter and chocolate is melted. Remove from the heat and leave to cool.
Meanwhile crack the eggs into a bowl and add the sugar. Whisk together until combined. Be careful not to over whisk as this will give your brownies extra air which alter the end result creating more of a cakey brownie.
Pour the cooled melted chocolate and butter into the eggs and sugar mixture. Also pour in the flour. Fold together the mixture until it is just combined, being careful not to over mix.
Pour the mixture into the prepared tin and place on the middle shelf of the oven. Cook for 40 minuites or until a skewer which is inserted into the middle of the mixture come out clean. Leave the brownies in the tin until completely cool. When cool remove from the tin and cut into 16 squares. Dust with icing sugar and enjoy!