I'm feeling somewhat guilty posting this while The Biggest Looser is on the TV beside me... but hey, everything in moderation. Today's little food project was the classic chocolate brownie. Really good served warm with a dollop of cream or ice-cream - followed by a glass of water as it's very sweet!
• 200g dark chocolate
•125g unsalted butter
• 30g unsweetened cocoa powder, sifted, plus extra for dusting
• 3 eggs
• 220g raw sugar
• 1 tsp vanilla extract
• 125g plain flour, sifted
• Thick double cream, or vanilla ice-cream to serve
Preheat oven to 180˚C. Grease and line a 20cm square cake tin with baking paper. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until the butter and chocolate are melted and smooth. Remove from heat, add cocoa and combine until smooth. Set aside. Beat eggs, vanilla and sugar until just combined. Pour into chocolate mixture, fold in flour and stir until well combined. Pour mixture into prepared cake tin and bake for 30-35 mintues or until set around the edges. The brownie should be moist in the middle. Remove from oven and allow to cool slightly. Remove from tin and cut into squares. Serve warm with cream or ice-cream.