Last year, I posted a couple of brownie recipes, one of which was a Triple Choc Brownie. That recipe was a perfectly serviceable recipe, and I made it several times and each time it was well received. One day I thought I would try this recipe instead, and I basically have never even thought about going back to the other recipe. It is just that good.
Part of what I like about this recipe is that it is very moist but it has a really crusty top which is just delicious although to get that effect I need to cook it for much longer than the 40 minutes mentione but I think that is because of my oven more than anything. I should also mention that I have never actually made the chocolate sauce that is recommended to go with these brownies. I also don't use the dark chocolate buttons. The first time I made this I didn't have any of those so I used milk chocolate melts that I had broken up into pieces and because it was so good I have just made it the same way ever since.
345g (1 1/2 cups) caster (superfine) sugar
85g (2/3 cup) cocoa powder
60g (1/2 cup) plain (all-purpose) flour
1 tsp baking powder
4 eggs, beaten
200g (7 oz) unsalted butter, melted
2 tsp vanilla extract
200g (7 oz) dark chocolate button
Preheat the oven to 160°C (315F/Gas 2-3). Stir the sugar, cocoa powder, flour and baking powder together in a bowl. Add the eggs, melted butter and vanilla and mix until combined. Mix in the chocolate buttons. Pour into a lined 22cm (9 inch) square tin and bake for 40-45mins
Allow the brownie block to slightly cool then cut into eight pieces. Place on serving plates with a scoop of vanilla ice cream. Dust with extra cocoa powder if you like, then serve with the chocolate sauce. Serves 8
Warm Chocolate Sauce
125g (4 1/2 oz) dark chocolate
185ml (3/4 cup) cream
Place chocolate and cream in a heatproof bowl and place the bowl over a saucepan of just simmering water. Whisk occasionally until a thick sauce forms. Cool sightly before serving.
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