Chocolate Brownies....

A crunchy top with a gooey centre.

Hot out of the oven.

I love a really chocolately, gooey brownie. They're so much better than normal cake which can be too dry, and they go so well (when warm) with some vanilla ice cream. I must confess that for the past couple of years, I've been making the best brownies from a Ghirardelli (discovered on my trip to San Francisco) mix sold in Costco! You just used to add oil, water and an egg for a batch of quick delicious brownies. But sadly Costco have stopped selling them so I've been forced to find a new way to make Brownies. Nearly all of my cookbooks have a recipe for them so I've decided to try the Green & Black's version from their 'Ultimate Chocolate Collection'. You can add whatever you want into the mix before baking, cherries, nuts, white chocolate chips, fudge pieces etc, but I've just left mine plain for today.

Makes 24.
Ingredients - 
300g butter
300g dark chocolate (at least 70% cocoa solids, I guess if using the G&B's recipe you should use Green and Black's but I just used the stuff that I had in the cupboard)
5 large free range eggs
450g granulated sugar
1 tbsp vanilla extract
200g plain flour
1 tsp salt (omit if using slightly salted butter)


1. Preheat the oven to 180c. Line a baking tin (approx 30x24x6cm, although my tin is about 25cm square) with greaseproof paper/baking parchment.
2. Melt the butter and chocolate together, either in a heatproof bowl over a saucepan of barely simmering water or do what I did which was shove a bowl in the microwave and cook on low (600w) for a couple of minutes, stirring occasionally until all melted.
3. Beat the eggs, sugar and vanilla together in a bowl until the mix is thick and creamy, coating the back of a spoon. Once the butter and sugar have melted, remove from the heat/microwave and beat in the egg mixture.
4. Sift the flour and salt (if using) in to the mix and continue to beat until smooth.
5. Pour into the baking tin ensuring evenly distributed. Bake in the oven for 20-25minutes or until the whole of the top has formed a light brown crust that has started to crack. The brownie shouldn't wobble but should remain gooey on the inside.
Leave to cool for about 20minutes before cutting into large squares while still in the tin.