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· Mix sugar and butter in a bowl. Beat till the time it gets white and fluffy. You can use a mixer or beat the batter by hand. The mixture should be soft and creamy.
· Chop 50g of chocolate into gravel-sized pieces and keep it aside and break the rest of the chocolate pieces in a bowl and put in on a pan of simmering water. As soon as the chocolate melts, remove from heat. Do not touch the chocolate with hands.
· Beat the eggs lightly with a fork or electric egg beater.
· Stiff flour, cocoa and baking powder and mix a pinch of salt.
· Mix the egg, melted and chopped chocolate with a large metal spoon.
· Fold in flour and cocoa gently and firmly.
· Spread baking parchment at the bottom of the baking tin.
· Transfer the mixture to a 23cm x 23cm baking tin or a non stick baking tin would ideal to use. Make the top of the cake smooth.
· Bake at 180 C for 30 minutes.
· To see if the cake is ready, you will find the cake has risen slightly and the cake will be slightly soft in the middle than the edges.
· Test the cake by inserting a fork in the center. The fork should come out sticky but if the brownie is not ready then raw mixture would be sticking to it.
· If the raw mixture sticks to the fork then put the brownie in the oven for 3 more minutes. If the brownie appears a little wet, it would solidify a little on cooling, so if it appears a little wet, it is ok.
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