1tablespoonStrega liqueur((or dark rum, optional - see notes))
2eggs(cold)
½cupplain flour
¼teaspoonsalt
1 ⅓cupsdark chocolate((chopped or sub choc chips))
Instructions
Preheat oven to 320°F/160°C Grease and line with non stick paper a 8inch/ 20cm square metal cake pan.
Place butter in a medium bowl. Microwave (in 20 second intervals) on high for 40 to 60 seconds to melt.
Add sugar, cocoa and liqueur (if using) and mix well.
The mixture should be quite cool by now. If not set aside for a few minutes otherwise the eggs will begin to cook.
Whisk in cold eggs until well combined.
Fold in flour, salt and chocolate thoroughly but gently.
Pour into prepared pan.
Bake in preheated oven for 22-25 minutes until set and the top is firm to touch. Check tips for knowing when the brownie is done in the notes below.
Cool in pan for 10 minutes before turning onto a wire rack to cool.
Amazing eaten warm! But delicious eaten any time!
Notes
How to tell if the dark chocolate brownie is done.When done, the brownies will be set on top but still jiggly. So touch the top to check if it's set. Also, check that the sides are just starting to coming away from the baking pan. You may think it's not done but this is a gooey dark chocolate brownie recipe. Once out of the oven, don't skip the step of allow it to cool for 10 minutes.To ensure success, don't forget:
don't use a glass baking pan
use a 20cm/8inch metal square cake pan
if you wish to double the quantity - bake in two separate 20cm/8inch cake pans
grease then line the pan with non stick paper
don't over bake
allow the baked brownie to cool for 10 minutes before turning out
Alcohol is optional. Omit if making for children and reduce baking time to 20 minutes.