Squidy Brownies – Lynne Diep

Squidgy Brownies

Squidgy Brownies 

 

100g butter, cubed

175g caster sugar

100g dark (plain) chocolate – 50% cocoa solids

125g plain flour

2 large eggs

2 tbsp cocoa (about 30g)

 

Break chocolate into chunks into a large heatproof bowl and add the cubed butter. Put the bowl on top of a saucepan of barely simmering water – you don’t need too much water in the saucepan. Make sure the water doesn’t touch the bowl or it’ll make the chocolate too hot and you get a lumpy horrible grainy mess. (I usually put it in a plastic bowl into the microwave and give 20secs bursts, taking out and stirring after each time. Be careful ‘cos if you heat chocolate for too long it can burn.)

 

Once melted, take the bowl off the heat and leave to cool for 10 mins. Add the sugar in and then the eggs, beat it until everything is mixed well.Sift in the flour and the cocoa and beat with a wooden spoon until smooth. (You can add handful of nuts in here at this stage if wanted.)

 

Pour the mixture into a lined square tin (mine is about 7″ square). You can stud the top with choc buttons/M&M’s/Smarties/dried sour cherries/brazil nuts/hazelnuts….if you like. Poke them down a bit cos the brownie doesn’t rise. Bake at 180 degrees C. After 20 minutes, poke the centre of the brownie with a cocktail stick/skewer – it should still be a little moist but not wet goo. Remove and leave to cool in the tin, then remove and cut into squares.

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