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Extreme brownies
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulgent chocolate dessert perfection!
Ingredients:
  • 200g dark chocolate (55% cocoa solids)
  • 225g unsalted butter, chopped
  • 100g (2/3 cup) plain flour
  • 65g (2/3 cup) Dutch cocoa, plus extra, to dust
  • 4.00 gm baking powder
  • 440g (2 cups) caster sugar
  • 4 eggs, lightly beaten
  • 17.40 gm vanilla extract
Instructions:
  • Prepare the pan: Preheat oven to 160C. Grease a 20cm square cake pan. Cut 2 sheets of baking paper, each 20cm x 45cm. Line the base and two sides with one sheet, letting it hang over the edges. Place the second sheet in the pan the other way, lining the base and remaining sides, ensuring it extends over the rim.
  • Chop the chocolate into rough 1.5cm chunks using a serrated knife for better traction, especially with thick blocks of chocolate.
  • Begin by melting butter and a generous pinch of salt in a small pan over low-medium heat until almost melted. Set it aside to finish melting and cool slightly. In a large bowl, sift flour, cocoa powder, and baking powder, then stir in sugar. Alternate adding the melted butter and eggs in 3 batches into the dry mixture, making sure to stir well after each addition. Finally, stir in vanilla and chocolate until fully combined.
  • Spread the brownie mixture into the pan and bake for 1 hour until the top is risen and a skewer comes out clean. Let it cool in the pan, then transfer to a cutting board, dust with cocoa, and cut into 5cm squares. Enjoy!

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