The recipe was relatively simple:
200g dark choc
175g unsalted butter
325g caster sugar
130g plain flour
a 33 x 23 x 5 cm baking tray lined with greaseproof paper
Preheat oven to 170C.
Put chocolate and butter in a heat proof bowl over a saucepan of simmering water. Leave until melted and smooth.
Remove from heat. Add the sugar and stir well until well incorporated.
Add the flour and stir until well incorporated (I had a taste at this stage and well, I could have eaten the whole bowl of mixture even before it went in the oven!!)
Finally stir in the eggs and mix until thick and smooth.
Pour the mixture into the prepared baking tray and bake in the preheated over for about 30-35 minutes or until flaky on the top but still soft in the centre. Be careful not to over cook otherwise the edges become hard and crunchy.
Leave to cool and dust with icing sugar.
I also added pecans to my recipe as I do like a few nuts dotted throughout. The texture of the brownies was perfect - really moist in the centre..just how a brownie should be! I have tried one this morning and I think they are actually better now they have cooled down!
I was going to pretty them up as the book suggests and dust with icing sugar...but they smelt so good when they came out the oven and I had just bought a tub of lovely Kelly's cornish clotted cream ice cream (yum) sooooo I just couldnt resist serving my brownies hot with lashings of ice cream.
What a lovely treat for a friday night...