classic brownie

  • 400g dark chocolate, chopped
  • 280g butter 
  • 2 cups (350g) brown sugar 
  • 6 eggs 
  • 1 cup (150g) plain (all­ purpose) flour
  1. Preheat oven to 180°C (350°F). Place half the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Allow to cool slightly. Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. 
  2. Stir through the remaining chocolate pieces and pour the mixture into a lightly greased 20cm x 30cm tin lined with non-­stick baking paper. Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in tin and cut into squares. Serves 8. 

+ These brownies will keep in an air­tight container at room temperature for 3–4 days.

RATE THIS RECIPE:
Reader ratings (3.51) 321501
Elizabeth Smogurzewski

Hi Donna
Can I substitute to almond meal and how much ?
Cheers
Liz

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