Chocolate Brownie - Jolly

Ingedients

210g of dark cooking chocolate

175g of unsalted butter

330g caster sugar

130g plain flour

3 medium eggs (not large)

Make sure you get the tin/tray lined with greaseproof paper before you start!

Oven 170c Fan

You will need a pyrex glass bowl that fits into the top of a saucepan, to form a baine marie.

Weigh out the butter, chop it into small pieces and place it in the glass bowel.  Then break up the chocolate into pieces and add it to the butter.

Fill the saucepan about a third to half full of water and bring it to a simmer. Place the bowel onto the top of the saucepan, making sure the bottom of the bowl is not touching the water.  As the chocolate and butter start to melt, stir it very gently with a wooden/silicone spoon. Keep stirring until both the butter and chocolate have melted together.  You will know it is ready when you stand right over it and the mixture is like a very dark mirror.

Take the bowl off the saucepan and place it on a heatproof surface.  Then add about a quarter of the sugar and stir it in. Repeat until all the sugar is added.

Then sieve about a third of the flour in and stir. Repeat until all the flour is added.

Whisk the eggs in a mug with a fork and then add a little at a time and stir.  No set quantity of egg to add as it often has a mind of its own!

Once the egg is all mixed in, pour into tin with greaseproof paper that you prepared at the start.  Straight into the oven at 170 c for 31 minutes.

Leave to cool.