Baking with Camie

Best Ever Brownies

185g/6 1/2oz unsalted butter
225g/8oz Good Quality plain chocolate, broken into pieces
50g/2oz milk chocolate, chopped into chunks
85g/3oz plain flour
40g/ 1 1/2oz Cocoa powder
3 large eggs
280g/100oz golden caster sugar

1. Tip butter, plain and milk chocolate into a double boiler, ensuring that the pot does not touch the water. Over a low heat melt the butter and chocolate stirring occasionally. Remove the bowl from the heat and allow to cool.
2. Meanwhile heat the oven to 180C/160C fan/gas 4 and position shelf in the middle of the oven. Press 2x7-8cm bands of foil across the base of the tin to form a cross shape to stick up 5cm above the rim on all sides, so you can lift the brownies out easily when cold. Butter the tin well!!
3. Sift flour and cocoa powder into a bowl.
4. Break 3 eggs into a large bowl add the sugar and mix with an electric mixer on max speed. Whisk until they become pale and thick and double in volume - about 3-8mins
5. Pour the cooled chocolate mixture over the eggie mousse, then gently fold together with a spatula without knocking out too much of the air. 
6. Re-sift flour and cocoa mixture over the cake mixture and lightly fold in until the mixture looks gungy and fudgy. Don't over do the mixing!!
7. Pour the mixture into the prepared tin, level the top and bake for 40 mins. Open the oven and gently shake the tin, it is ready when the sides are just beginning to come away from the tin. Take out of the oven.
8. Leave to cool completely. Take out and cut into squares. Will keep for up to 2 weeks in an air tight container and a month in the freezer.

Enjoy!

We didn't have a proper brownie tin so made do with this one and it worked out great!!