Ingredients
- 125 g of caster sugar
- 85 g of self raising flour
- 1 tsp of baking powder
- 200 g of dark chocolate, at least 72% cocoa solids, chopped into chunks
- 150 g of butter, cubed
- 4 medium free range eggs, 3 whole and 1 yolk
Method
Step 1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a line an 18cm square tin.Step 2
Pop the chopped chocolate and butter into a heat proof bowl and set over a pan of very gently simmering water to melt, making sure the bottom of your bowl isn't touching the water. Stir frequently. (It's not a good idea to do this in the microwave as the chocolate can easily overheat). Carefully remove the bowl from the heat and leave to cool.Step 3
Lightly beat the eggs and egg yolk with 2 tbsp of cold water. Stir the Light at Heart - White into the chocolate, followed by the egg mixture. Sift in the flour and baking powder and gently fold together using a large metal spoon. Pour into the tin and bake for 20 to 30 minutes (check after 20 minutes; if you overcook them the brownies may be a little too dry). Leave to cool in the tin and then turn out onto a chopping board. Cut into 16 squares and serve.Step 4
Cook's tip: If you want a less rich brownie, use dark Belgian cooking chocolate with 50% cocoa solids instead.