Decadent Toffee Brownies

Name: Decadent Toffee Brownies
Ingredients: 12 ounces dark chocolate, in pieces (preferably around 50-60% cocoa solids, 350g); 9 ounces butter, in pieces (250g); 3 large eggs; 9 ounces dark muscovado sugar (250g/1 1/2 cups); 3 ounces plain flour (85g/3/4 cups); 1 teaspoon baking powder

6 ingredients

5 steps

Ingredients

12 ounces dark chocolate, in pieces (preferably around 50-60% cocoa solids, 350g)
9 ounces butter, in pieces (250g)
3 large eggs
9 ounces dark muscovado sugar (250g/1 1/2 cups)
3 ounces plain flour (85g/3/4 cups)
1 teaspoon baking powder

Directions

1

Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
2

Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly.
3

Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
4

Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
5

Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.