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DARK MUSCOVADO BROWNIES

350g dark chocolate (55-60% cocoa solids) 250g unsalted butter
3 large free-range eggs
250g unrefined dark muscovado sugar
50g plain flour
1 tsp baking powder

Melt the chocolate and butter together, then cool a little. Whisk the eggs until pale and frothy then add the sugar a spoonful at a time, whisking until thick and glossy. Gently fold in the melted chocolate mixture, then sieve in the flour and baking powder, Pour into a buttered 23cm square cake tin. Bake at 170C/325F/Gas 3 for 35-40 minutes until just done --- when a skewer is inserted into the middle there should be some mixture adhering. Remove and cool for at least 20 minutes, then cut and remove to a wire rack to cool.


Last modified 2002-02-26 15:30 GMT