Tom’s brownies

Updated at: Thu, 17 Aug 2023 02:52:19 GMT

Step 1

Preheat oven to 180 °C and grease/line 20cm baking tin

Step 2

You can double the recipe, and cook it for 50 minutes at 160, (in the glass Pyrex lasagne dish) and it comes out well

Step 3

1.Melt butter and dark chocolate together in microwave or over a bain-marie and set aside to cool

Step 4

2.Break 3 large eggs into a bowl, and then add the golden caster sugar and brown sugar. On maximum speed, whisk the eggs until a thick and creamy texture (almost like a milkshake) is formed. With an electric whisk this can take 3-8 minutes (took about 2/3 mins last time). You’ll know it’s done when the mixture becomes pale and doubles in volume.

Step 5

3.Add some of the cooled chocolate to the egg mixture and gently fold in using a spatula. Then add the rest and gently fold until it is all incorporated. Remember to scrap right down to the bottom because the chocolate mixture sinks

Step 6

4.Using a sieve, add the flour, cocoa, coffee and salt to the egg/chocolate mixture. Fold this in gently insuring that all the flour is incorporated and doesn’t lie in little bubbles.

Step 7

5.Place in the oven for 20-30 minutes depending on how gooey you want them. 25-27 mins seems to work best. Remember that they will need to cool and set, and won’t be like a cake in which a knife will come out clean. If you cook it to the point where a knife comes out clean, they will be as hard as house bricks. Also the size of your tin will make a difference. I used an 8x8 inch pan for this recipe.

Step 8

6.Leave to cool for 15 minutes before removing from the tin, or until they have firmed up to the point where they won’t break!

Step 9

7.Enjoy!

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