Chocolate Brownie

Always a winner with chocolate lovers and will feed a crowd.

Especially good served warm with berry compote and lightly whipped cream

Makes: 20 generous pieces

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Ingredients

• 250g butter just melted but not hot                 

• 2 cups caster sugar

• 4 eggs at room temperature

• ½ cup good quality cocoa - sifted

• 2 teaspoons vanilla essence

• 2 ¼ cups dark chocolate cut into chunks

• 2/3 cup plain flour

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Method

1. Set oven to 150’C fan bake

2. Line a sponge roll tin with baking paper

3. Mix butter, sugar, eggs, vanilla and cocoa together until just evenly combined-taking care not to over mix

4. Fold in chocolate chunks and flour

5. Spread mixture into tin & spread evenly

6. Place in oven on a rack in the middle

7. Bake 55-60 minutes

8. Remove from the oven and allow to cool

9. Once cool, remove from tin

10. Serve dusted with icing sugar

11. Only cut what is needed and wrap remainder in baking paper and tinfoil and keep in an airtight container.

12. Brownie will keep uncut and unrefrigerated for 7-10 days