Borough market brownies

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 20cm-square baking tin with baking parchment. Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.
2. Whisk 6 whole eggs, 2 yolks and caster sugar together until pale. Fold the melted chocolate mix into the eggs. Sieve cocoa powder with plain flour then fold everything together until evenly mixed.
3. Pour into the prepared tin and bake for 20 minutes until slightly risen at the edges. Allow to cool completely in the tin.
4. Cut into 12 and indulge - you should have a thin crisp crust and a rich, gooey centre.

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Ingredients

• 400g dark chocolate (at least 55 per cent cocoa solids)
• 325g unsalted butter
• 6 whole eggs
• 2 egg yolks
• 300g caster sugar
• 50g cocoa powder
• 80g plain flour

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 400g dark chocolate (at least 55 per cent cocoa solids)
• 325g unsalted butter
• 6 whole eggs
• 2 egg yolks
• 300g caster sugar
• 50g cocoa powder
• 80g plain flour

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