When I saw this recipe, I knew I had to make these fudgy brownies. I’ve never seen a recipe with such bizarre large quantities of butter, chocolate and sugar and with as little flour in it.
Recipe from Good Food 101 Cakes & Bakes
350 g dark chocolate
250 g butter
250 g dark muscovado sugar
85 g flour
1 tsp baking powder
Preheat the oven to 160˚C. Butter and line the base of a shallow 23cm square cake tin. Melt the chocolate and butter together and stir well and cool.
Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
Pour into the prepared bake tin and bake for 40-50 minutes or until firm to the touch. The mixture will still be soft in the centre, but will firm up on cooling.
Cool in the tin.
Update: the brownies keep their shape better and are even more delicious on the after one day. Good luck with practising your patience.