Saturday AM Brownies

Classic squidgy brownies; moist and bittersweet. Very easy to make, very indulgent...
No chocolate chips, nuts, prunes or Armagnac in these (though all good), just plain, rich chocolate.

Saturday AM Brownies.

• 225g 70% Cocoa Solids Plain chocolate
  
• 85g Unsalted butter
• 240g Caster Sugar
• 75g plain flour
  
• 3 large eggs
• Pinch of salt
• 1 tsp. pure vanilla essence

1. Pre-heat the oven to 175C then butter and line an 8 inch square baking tin with grease-proof paper.
2. Place the chocolate and butter in a heat-proof bowl and melt over a pan of simmering water. (Make sure the bubbling water does not touch the bottom of the bowl) Stir frequently until the mixture is melted, then remove from the heat and set aside.
3. In a food processor, whisk the eggs, sugar, salt and vanilla on high speed for about 2 minutes until the eggs are light coloured, thick and fall in ribbons when the whisk is removed from the mixture. Then stir in the warm chocolate and fold in the flour
4. Pour the batter into the lined tin and bake on the bottom shelf in the oven for about 25-30 minutes until a toothpick inserted in the centre comes out clean.
5. Cool in the tin on a rack and when cold, remove the greaseproof paper and cut into sixteen 2 inch squares.