Step 1/10
Pre-heat oven to 220 degrees Celsius
Step 2/10
Grease a retangular 23x33cm baking tin and sprinkle flour on top
Step 3/10
- 180 g butter
- 250 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
- 240 g flour
- 3 tbsp sweetened cocoa powder
- 7 eggs
- 160 g sugar
- 320 g muscovado
- 1 pinch salt
- 1 tsp baking soda
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
- 150 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