*Also available for purchase ready made To Order
Adapted from Mary Berry's excellent Ultimate Cake Book, these decadent chunk-filled goodies are the single most popular item in my baking repertoire. Some people like warm gooey brownies, but I personally prefer dense ones like these which get a lot more intense and chocolatey when left to go cold and stored in a container overnight. More like indulgent slabs of pure chocolate than cake if you will :)
Chunky Chocolate Brownies
Melt together and let cool:
350g (12oz) dark chocolate (I generally use those with cocoa content around the 50%-60% mark)
225g (8oz) butter
Whisk together until pale and frothy, and beat into chocolate mixture:
3 eggs, beaten
225g (8oz) sugar (I use half white half brown usually)
A few drops coffee essence (or 2 tsp instant coffee, diluted in 2 tbsp water)
1 tsp vanilla extract
3 tbsp self-raising flour
225g (8oz) dark chocolate, chopped into chunks
Pour into a lined 12"x 9" shallow baking tray.
Bake at 190 C (0r 170C fan-assisted) for about 45 mins until firm to touch with a dull crust. Leave to cool in tin.
Cut only when completely cold and store in a container (chocolate flavour intensifies if left overnight).