Recipe writer: Nadia Fonoff
- Makes: 48
- Prep time: 15 mins
- Cook time: 50 mins
Ingredients
- 250g unsalted butter, chopped
- 250g dark chocolate, chopped (Nestle Plaistowe is fine)
- 6 eggs
- 550g (2 ½ cups) caster sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 225g (1 ½ cup) plain flour
- 60g (1/2 cup) Dutch cocoa powder
Method
1 - Preheat the oven to 150C (conventional - top and bottom heat). Line a lamington pan (we use a 38cm x 26cm) rectangular cake tin with baking paper.
2 - Melt butter and chocolate in a medium size pot on induction, power level 3 stirring occasionally. Mix to incorporate.
3 - In the meantime, in a stand mixer fitted with the whisk attachment and a medium bowl, whisk eggs, sugar, vanilla and salt until pale and fluffy.
4 - Sift cocoa powder and flour into a separate bowl.
5 - With the machine still operating on slow speed, add chocolate mixture into egg mixture then incorporate the flour and cocoa powder mixture.
6 - Pour it into the prepared cake pan. Bake on the middle shelf for 50 minutes.
7 - Allow to cool completely then transfer to the fridge. It is easier to portion when the brownie is fridge cold and it will also give you a cleaner cut.
8 - Cut into squares 8 x 6 to make 48 portions.
