- 150g unsalted butter
- 300g light brown muscovado sugar
- 75g cocoa powder, sifted
- 150g plain flour
- 1 teaspoon bicarbonate of soda
- 4 eggs
- approx 150g milk chocolate, chopped into small chunks ( a standard size dairy milk chocolate bar is easiest, or 2 bars of Green and Blacks).
- Preheat oven to 180c and line a brownie pan with greaseproof paper ( I actually use foil and it comes out just fine but I'm not sure it's a recommended method...)
- Melt butter in a fair size pan over a gentle heat, when it's melted completely add the sugar and stir until fairly well incorporated.
- Add the flour, cocoa and bicarb and combine, it will look quite dry at this point.
- Remove pan fro heat and add the eggs, stir well.
- Mix in the chocolate and combine.
- Pour mixture into pan and bake for about 15-18 minutes, when perfectly cooked it will be cooked around the edge, set on top and still wobbly and gooey in the middle.
- When cooked, remove from oven and leave to cool for 15 minutes until it is a bit more set. Then remove from pan and cool completely on a wire rack.
- Attempt to have them last in the kitchen for more than 6 hours without friends, relatives and small children snaffling them....
