This brownie is deliciously rich and moist. It is definitely more suited to eating warm with ice cream and (dare I suggest it) chocolate sauce or berries, although also good as a mid-afternoon snack. It has been made and devoured more times than I can count in our house and it enjoyed a revival last weekend to welcome a new couple to our neighbourhood. Bake at your peril!
Makes 20 med-large squares.
Recipe 100% courtesy of The Almighty Edmonds Cookery Book
250g cooking chocolate (Nestle dark melts)
1½c plain flour
2 tsp vanilla essence
3 eggs, beaten
Icing sugar, to dust
1. In a medium sized saucepan on a low heat, melt butter and chocolate.
2. Remove from the heat, add everything else and stir with a spoon until well combined.
3. Pour into a 20x30cm tin lined with baking paper.
4. Bake for 30 min at 180°C, until a skewer comes out clean.
5. Leave in tin for 10 minutes before turning out onto a wire rack.
6. When cold, dust with icing sugar… but these are best eaten warm with ice cream so forget about the icing sugar!