75g (3 oz) plain dark chocolate
75g (3 oz) butter
25g (8 oz) golden caster sugar
100g (3 1/2 oz) plain flour
1/2 teaspoon baking powder
Melt the chocolate with the butter in a bowl over a pan of simmering hot water
Whisk the eggs and sugar together in a bowl until the mixture is pale and creamy. Stir the melted chocolate in to the egg mixture. Sieve in the flour and baking powder and fold together. For a seasonal spin, we added 3 roughly chopped Crunchies.
Grease a 20cm (8inch) square tin and line the base with a non-stick baking paper. Turn the mixture into the tin and bake in a preheated oven, 190'C (375'F) Gas mark 5, for 25 minutes until the brownies are firm on top and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes and then cut them into squares.
To add a twist to our chocolate brownies, we added a bar of milk chocolate to soften out the harshness of the dark chocolate. (Again this is optional)