Dark chocolate brownie

Step 1/ 10

• oven

Pre-heat oven to 220 degrees Celsius

Step 2/ 10

• 1 baking tin (2.33 in.)

Grease a retangular 23x33cm baking tin and sprinkle flour on top

Step 3/ 10

• 90 g butter
• 125 g dark chocolate

• 1 heatproof bowl
• 1 pot (large)

Put 250g of dark chocolate and the butter in a bowl and melt it in bain marie until it becomes a homogeneous mix

Step 4/ 10

• 120 g flour
• 1½ tbsp sweetened cocoa powder
• 3½ eggs
• 80 g sugar
• 160 g muscovado
• ½ pinch salt
• ½ tsp baking soda

• 1 stand mixer with whisk

Put the flour, cocoa powder, eggs, sugar, muscavo, salt and baking soda together in a mixer and mix them in high speed for 10 minutes

Step 5/ 10

Lower mixer speed and slowly add the melted chocolate to the mix

Step 6/ 10

• 75 g (dark) chocolate chunks

Slowly add the chocolate chunks to the mixer in low speed

Step 7/ 10

Pour the brownie mix in the baking tin and take it to the oven

Step 8/ 10

Bake the brownie for 25 to 30 minutes at 220 degrees Celsius

Step 9/ 10

The brownie should be ready once the borders begin to release from the tin sides

Step 10/ 10

Take the brownie out of the oven and let it cool down. The middle will still be soft, even a bit melted, but will harden once it cools down