It is worth making these brownies just to lick the beater and the bowls! A gloriously decadent use of chocolate.
The secret is not to overcook! Take the cake out of the oven when it is still a bit sticky inside, (skewer does not come out clean) and let it finish cooking in its own heat, so it does not dry out. Cut it while still warm. If it is a bit overcooked no worries. Even dry and crunchy it is very good, but sticky and gooey is deliciously best!
- 400 g butter
- 400 g dark chocolate
- 6 eggs
- 2 cups dark brown sugar
- 2 Tbsp cocoa
- 2 tsp vanilla essence
- 2 cups self-raising flour
- 1 teaspoon instant coffee
- 1/2 tsp salt
- Preheat oven to 180°C.
- Line a large ( 20 x 30 cm x 4-5 cm deep) non stick baking tin with baking paper and lightly grease it with butter or spray with oil. ‘Highside’ the paper liner so the cake does not overflow.
- Beat the eggs in a bowl.
- In a double boiler (or a pot or bowl placed in a larger pot of simmering water) melt the butter and chocolate, stirring constantly.
- Stir in the sugar and remove from the heat
- Beat eggs into the chocolate mixture
- Stir in the vanilla
- Mix the cocoa, coffee, salt and flour and stir into the chocolate mixture
- Put the mixture into the baking tin and bake for about 35 minutes. Do not overcook. A skewer should come out sticky, as if the cake is not quite done.
- Remove from the oven and allow to cool.
- When cool enough to handle, but while still warm, cut the cake into squares. It should be dense, moist and a little sticky.
- When it is completely cooled, store in an airtight container. If there is any left.
Cut while warm…