These were without doubt the most popular item in our old tea room

In this recipe you don’t need to worry too much about the quality of the dark chocolate. Any good, dark chocolate will make you a lovely Brownie you don’t need to spend ages looking for 80% cocoa or anything, but only use butter, no margarine, work quickly and most importantly keep a close eye on the oven temperature and cooking time

Recipe

200g dark Chocolate broken into squares

180g Butter

280g Caster Sugar

130 g Plain Flour

3 Free Range Eggs

Heat oven to 170

Line a Swiss Roll tray with baking paper

Melt the Chocolate & butter together. I do this in the microwave and in my mixing bowl

Mix throughly so it’s nice and smooth with no unmelted lumps

Stir in the sugar

Beat in the eggs

Fold in the flour

Smooth into the prepared Swiss roll tin

Bake in oven. Now mine usually cracks on top when it’s ready. For a squidgy Brownie 20-25 minutes should do it, for a firmer, more cake like brownie 25-30 minutes

Allow to cool in tin

Remove from tin, sprinkle with icing sugar and cut into slices or squares

Eat as they are with a coffee or serve with Chocolate Sauce & Ice cream. They are really delicious warmed slightly with ice cream. Store in an airtight box