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

• 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

• 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

• 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