What you need:
145g unsalted butter (If using salted butter, you can reduce the salt to 1/8 teaspoon)
1 cup granulated sugar
3/4 cup cocoa powder (unsweetened)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs (cold)
1/2 cup plain flour
1/4 cup chopped dark/cooking chocolate.
Directions:
Preheat oven to 165 degrees C. and line a 20cm square baking pan with greaseproof paper or aluminium foil. Leave some excess of the sheet or foil hanging over the side so that its easy to pull the brownie up and out of the pan when baking is complete.
In a saucepan, add some water and allow to simmer over some heat.place a heat safe bowl over the pan ob simmering water but make sure the water does not touch the bottom of the bowl.
In the bowl, mix the cocoa powder, butter and sugar until it is well combined and the butter has completely melted.
Remove from the heat and leave to cool slightly until it is warm and not hot.
Stir in the vanilla, then add the eggs, one at a time mixing thoroughly after each addition.
When all the eggs are combined with the chocolate mixture, mix everything well using a wooden spoon or spatula.
(The original recipe says you can add some walnuts at this stage but i chose to be a little more indulgent)
Poor the batter into your baking pan and sprinkle the chopped up chocolate over the top and slightly push the pieces into the batter (This is the indulgence I was talking about).
Bake for 20 to 25 minutes or until a toothpick inserted into the brownie comes out almost clean.
This recipe was adapted from the Fudgy Brownie Recipe on www.inspiredtaste.net.
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