unbeatable chocolate brownies/double chocolate/ fudge icing

A simple and effective brownie recipe for everyone to have a look at! 

ingredients

185g/(6 1/2oz) unsalted butter

185g (6 1/2oz) good quality dark chocolate, broken into squares

3 large eggs

276g (9oz) golden caster sugar

40g (1 1/4oz) cocoa powder

85g (3oz) plain flour

directions

• Pre heat oven to 180c/350f/gas 4

• Line a 20cm (8in) square baking tin. (Tip- When using baking paper it can be tricky to keep in place, just run under cold water scrunch up and squeeze excess water out and place in tin! its so much easier!) Cut the butter into pieces and place in a heat proof bowl together with the dark chocolate.

• Sit the bowl on top of a pan of simmering water (the base of the bowl should not be touching the water) and stir until the butter and chocolate are melted. set aside to cool.

• Break the eggs into a large bowl, add the sugar and whisk for about 3-5 minutes until pale and creamy and roughly double in original volume.

• Gently fold in the cooled chocolate mixture, then sift the cocoa and flour into the chocolate/egg mixture and fold in. When folding in, take care not to over-mix or the brownie will become heavy. 

• Pour the mixture into the prepared tin and bake in the oven for about 35 minutes. If the mixture is still liquid in the middle when you remove it from the oven, cook for a few minutes longer until when poked with a tooth pick 2 inches from the outside it comes out almost clean. 

• Take care not to over cook as the mixture will firm up as it cools.

• Leave until completely cool before cutting into squares.

 This is with a chocolate fudge icing.

Chocolate fudge icing

50g (2oz) butter

1 tablespoon milk

100g (4oz) icing sugar

2 tablespoons cocoa powder

Directions

• Melt the butter and add the milk. Remove from the heat, then beat in the icing sugar and cocoa powder. 

• Spread icing over the cooled brownies, cut into squares when topping is firm.

Also to make this into stunning double chocolate brownies -

Add

50g (1 3/4oz) white chocolate chopped

50g (1 3/4oz) milk chocolate chopped

• Add both the milk and white chocolate when folding the flour and cocoa powder in.