Ingredients:

• 300g Plain Chocolate
• 150g Unsalted Butter
• 50g Cocoa Powder
• 200g Caster Sugar
• 4 Medium Eggs

Method:

• Preheat oven to Gas Mark 4 (180C or 350F). Lightly grease brownie tin (approx 8” by 10”)
• Melt the chocolate and butter in a bowl over a pan of simmering water.
• Once melted, sift and mix in the cocoa powder.
• Whisk up the eggs separately and add sugar. Keep whisking until fluffy and doubled in size (the secret’s in the bubbles!)
• Pour the chocolate mixture into the egg and sugar mixture and fold in carefully with a large metal spoon until just mixed in (no more, no less, otherwise you lose air). The chocolate mixture will sink to the bottom so be patient with the folding – you will eventually end up with a smooth and shiny dark brown mixture.
• Pour into brownie tin and bake in the centre of the oven for 25-30mins.
• Don’t be mistaken that it is under-cooked. The top will be hard and cracked but when you touch it, it should be delicate enough to break and the centre should still be slightly gooey. This is why you will need to leave it in the tin to cool for a little while before slicing it up and carefully scooping it out. Transfer to a wire rack (carefully) and the brownies should become more firm when they cool down.
• If you prefer very chewy brownies you can leave it in the oven longer but only the exterior ones will get to a chewy point just before they burn – the centre will stay generally gooey.
• Dust with icing sugar and serve on their own or with ice cream or clotted cream……..mmmmmmmmm…….