Nothing quite smells of home when a pan of brownies are baking in the oven. Families have been used to this baked goodie as far back as 1897 when a recipe for chocolate brownies appeared in a Sears and Roebuck catalog. For more history on the brownie and recipes, click here.
200g dark chocolate
4 large eggs
350g caster sugar
65g all purpose flour
80g cocoa powder
1 teaspoon baking powder
Whisk eggs and sugar until smooth and double in volume. Melt the chocolate and butter in a stainless steel bowl over simmering water and mix until smooth. Mix flour, cocoa powder and baking powder in a bowl. Add melted chocolate mixture to the egg mixture until smooth the fold in flour mixture and stir until all ingredients are well incorporated.
Pour brownie mixture into a lined 20cm x 30cm pan. Bake in a pre-heated oven at 180c for 25 minutes or until brownies spring back slightly around the edges. Cool and then cut into squares and remove from pan.
The Culinary Chase’s Note: Good, moist brownies should never be overcooked, therefore, you need to keep an eye on them especially where cooking times vary with different ovens. Also, make sure the chocolate used is top quality. I prefer at least 60% cocoa in dark chocolate.