These Chocolate Brownies are to die for. So simple to make in one saucepan thay could not be any easier.
Preheat oven 170 C. Line your baking tin. I use a reusable liner that sits permanently in my clean tin. My tin is 8" square and has a loose bottom.
Melt chocolate and butter over a saucepan of simmering water-I can never be bothered with getting out all the gear for this so I melt it over the lowest heat possible just in the saucepan, stirring it all the time and watching it closely, taking it off the heat here and there as you stir. If chocolate burns it goes like crushed oreo biscuits and you have to throw it away so you have to concentrate on it solely if you want to use my shortcut. Stir till completely combined.
Then the eggs.
Then the flour. Mix until it is shiny and smooth. You do need to mix for a couple of minutes by hand to get it glossy.
Pour into brownie tin-mine was 8" square but the recipe says 23cm by 33cm I think it matters not as long as it's roughly the same size one way or the other.
Bake for 30 minutes. You want the top hard and the middle fudgey. I use a high sided tin so mine takes about 40 mins.
Allow to cool in the tin. However I do run my knife around the edge whilst still warm to make sure it hasn't stuck. I cut mine into 9 pieces.
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