By Charlotte Ree
Chocolate on chocolate? Yes please! The edge pieces from the brownie tin are always my favs because of that added crunch.
Tip: Make these chocolate brownies in a regular 12-hole muffin tin so they’re crunchy all around and gooey and moist in the middle.
350 g caster sugar
80 g Dutch-processed cocoa powder, sifted, plus extra for dusting (optional)
150 g plain flour, sifted
1 teaspoon baking powder, sifted
3 large eggs, at room temperature
200 g unsalted butter, melted and cooled
2 teaspoons vanilla extract
125 g dark cooking chocolate (70% cocoa), roughly chopped
ice cream, to serve (optional)
icing sugar, for dusting (optional)
Preheat the oven to 160°C. Butter or spray and line a 20 cm square 5 cm deep baking tin with baking paper.
Mix the sugar, cocoa powder, flour and baking powder in a large bowl. Add the eggs, butter and vanilla and whisk by hand until combined, then stir in the chocolate.
Pour the batter into the prepared tin and bake for 40 minutes.
Leave to cool slightly in the tin, then turn out onto a wire rack. Cut into nine pieces.
You could serve these chocolate brownies warm in the tin with
a generous dollop of ice cream or simply dust with cocoa powder or icing sugar. Store leftovers in an airtight container at room temperature for up to 2 days.