- 125 gram butter
- 200 gram dark chocolate, coarsely chopped
- 1 cup (220g) firmly packed brown sugar
- 2 eggs
- 1 cup (150g) plain flour
- 1Preheat oven to 180°C/350°F. Grease a deep 20cm (8in) square cake pan; line base with baking paper.
- 2Place butter and chocolate in a medium saucepan; stir over low heat until almost smooth. Remove from heat; cool 10 minutes.
- 3Stir sugar and egg into chocolate mixture, then sifted flour.
- 4Spread mixture into pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan before cutting into squares.
Brownies can be light and cake-like, fudgy and dense, or moist and chewy depending on the ratio of chocolate and butter to flour. This recipe produces a brownie that's a happy medium between fudgy and cake-like. Reduce the baking time by 10 minutes if you prefer a more moist brownie. An American classic, brownies are thought to have been "invented" by accident when a New England housewife forgot to add the baking powder to a chocolate cake she was making. Chocolate lovers around the world have enjoyed that result, in one form or another, for more than a century
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