Ingredients200g butter200g good quality plain chocolate (as Sue-L says, 70% cocoa solids makes the best brownies!)600g golden caster sugar4 large eggs250g plain flour4 tablespoons cocoaMethodPreheat your oven to 180C (170C fan assisted).Grease a rectangular roasting tin or oven proof dish which measures approximately 8" x 12" (20 x 30cm) and line with baking parchment (not greaseproof paper as this will stick to the brownies!).Melt the butter and chocolate in a glass bowl over a pan of simmering water. Make sure that the bowl doesn't touch the water inside the pan and be careful not to let the water come into contact with the chocolate as this could make it all go horribly wrong.Cool the chocolate and butter mixture slightly and then stir in the caster sugar. Whisk the eggs and add then a little at a time, making sure they are well blended before adding more.Sift the flour and cocoa into the mixture and beat until smooth.Pour the mixture into the prepared tin. It may take up to 50 minutes to cook, depending on your oven, but you don't want to over cook it or your brownies will be too dry. To get the right consistency the mixture needs to be just cooked, so start testing with a cocktail stick after about 40 minutes – there should be moist crumbs clinging to the cocktail stick, but not wet batter.Cool the brownies in the tin slightly and then mark into pieces. Depending on how big you want your brownies to be, this mixture will make between 15 and 24 pieces. It is fairly rich though so you may just want to make mini sized brownies, in which case you could make 32 pieces.Leave the brownies in the tin until they are completely cold, then turn out onto a board and cut into pieces along the pre-marked lines.
via thegingergourmand.blogspot.com
This recipe sounds so perfect I'm making for the backstage cast of our little Christmas Pageant. I'll let you know how they go over.
