To Die For Brownies

As promised (although a little late) I made brownies using one of the many brownie recipes in Alice Medrich's Chewy, Gooey....cookbook. Out of the many different recipes and cooking styles she writes about the New Bittersweet Brownies where the ones I decided to make.

I should also just point out that as this is an American book, all the measurements are in cups and tablespoons although there are a few conversions to imperial measures.

The verdict can be summed up in 3 letters OMG!!!!

I did have a lovely big plate of brownies but, by the time i'd got my camera and come back to the table, this was all that was left (9 have gone MIA...lol)

New Bittersweet Brownies

8 oz Bittersweet (70%) Chocolate - broken into small pieces

6 Tbsp (3oz) Unsalted Butter - small cubes

3 Eggs

1 Cup (7oz) Caster Sugar

1/4 tsp Salt

1 tsp Vanilla Extract

1/2 cup + 1 Tbsp Plain Flour

• Line an 8 inch square baking tin with foil ensuring all 4 sides are covered.
• Pre heat the oven to Gas 4/180 C/350 F and put the shelf in the lower third of the oven.
• Put the chocolate and butter in a glass bowl and melt either in a microwave or over a pan of simmering water.
• Stir the chocolate until smooth and combined with the butter then set aside.
• In a medium bowl, beat (with a kitchenaid or electric whisk) the eggs, sugar, salt and vanilla until the mixture is thick and pale.
• With the beaters still beating on slow, pour in the warm chocolate until well mixed.
• Carefully fold in the flour and then pour the mixture into the prepared pan.
• Bake for 25-30 minutes until a skewer comes out with a few crumbs but no gooey batter.
• Allow to cool in the pan.
• Using the foil, lift out onto a cutting board and cut into squares.
• Will keep in an airtight contained for up to 3 days.