The most decadent dark chocolate brownies
Make this treat extra-special by topping with torched marshmallow frosting. Or simply serve with vanilla ice-cream and fresh berries.
- Makes 9-12
Ingredients
- 3 slabs (80g each) dark chocolate (or 4 slabs if you want sauce to serve)
- ¾ cup (180g) butter, at room temperature
- 1 cup (200g) sugar (white or brown)
- 2 large eggs, whisked
- 1 tsp (5ml) vanilla essence
- ¾ cup (115g) cake flour
- ¼ cup (30g) cocoa powder
LM
‧ Recipe by
FL
‧ Photography
1
Marshmallow frosting
Add 4 egg whites, 1 cup (200g) white sugar, a pinch of cream of tartar and a pinch of salt to a heatproof bowl. Place it over a pot of bang water and whisk until warmed through and sugar has dissolved. Remove from heat, add 1 tsp vanilla essence and whisk the marshmallow mixture until stiff and glossy (3-5 minutes).
2
Method
- Preheat oven to 180°C. Grease and line a 9x16cm oven tray with baking paper.
- Chop up 2 chocolate slabs and melt in a heatproof bowl over a pot of boiling water (the base of the bowl should not touch the water). Set aside to cool.
- In a bowl, cream butter and sugar together until light and fluffy.
- Whisk in eggs and vanilla.
- Sift flour and cocoa powder into a separate bowl, then fold into butter mixture (being careful not to overmix).
- Fold through cooled melted chocolate. Chop remaining slab of chocolate and add to mixture.
- Pour batter into the baking tray.
- Bake for 15-20 minutes (it should still be slightly wobbly in the centre).
- Set aside to cool completely. (Melt the fourth slab of chocolate to make sauce for serving, if using.)
- Slice brownie into squares, drizzle with chocolate sauce (if using), add marshmallow frosting (if using) and serve.
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