Yum. Chewy. Chocolatey. Friday night treat.
You can’t really go past a good brownie, and these are no exception. I used gluten free flour but normal flour would work exactly the same. The recipe states to leave in the pan until completely cooled, but let’s face it, you’re not gonna do that! They’re delicious warm and paired with a scoop of raspberry ripple ice cream.
- 185g unsalted butter, cut into cubes
- 185g dark chocolate, cut into small pieces
- 3 large eggs
- 1 cup caster sugar
- ½ cup gluten free flour
- 1/4 cup cocoa
- 50g milk chocolate, cut into small pieces
- Preheat your oven to 180°C and grease and line the base of a 20cm square tin
- Place the butter and the dark chocolate together in a bowl over a pot of boiling water. Stir until melted and combined. Set aside for 20 minutes to cool
- In another bowl, beat the eggs and the caster sugar on a high speed until they are thick and creamy
- Pour the cooled melted chocolate mixture into the egg mixture and carefully combine using a spatula
- Sieve the flour and cocoa together into the chocolate mixture and again gently combine using a spatula. Once all is combined, stir in the milk chocolate chunks
- Pour the mixture into your baking tin and cook for 25-30 minutes, or until a skewer comes out clean
- Leave in the tin until completely cooled, then slice and serve with either cream, ice cream or a berry sauce