Hands up, I know many of you will have given up chocolate for Lent but we’ve given up crisps so this is fair game! I’ve just made these with B, who was feeling left out on the baking front, and they are delicious – even if I do say so myself.
The recipe is from the Hummingbird Bakery and is actually award-winning, with G having won a Brownie bake-off with them. That’s Brownies the people, as well as brownies the cake. Here goes:
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
Icing sugar, to decorate
Preheat the oven to 170˚C/325˚F/ gas 3.
Put the chocolate and butter in heatproof bowl over a saucepan of simmering water and leave until melted and smooth.
Remove from the heat. Add the sugar and stir. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
Smooth the mixture into a baking tray (roughly 33 x 23cm, although my tin is about 22cm square) and bake for about 30 to 35 minutes. Be careful not to overcook it – you want it to be flaky on the top but gooey in the middle.
Leave to cool completely before dusting with icing sugar.
And enjoy … in moderation, obviously!