This is a perfected classic; a chewy outside gives way to a melt-in-your-mouth fudgey centre. Add walnuts or chocolate chips next time you bake these for a new twist -- there will be many occasions to experiment with this recipe, I assure you! This time I drizzled the cooled brownie with a quick, no-fuss chocolate ganache -- I've included the recipe below.
Ingredients 125g Western Star butter
200g dark chocolate -- 70% cacao is best
2 free range eggs
1 cup caster sugar
1 cup plain flour
1 teaspoon baking powder
1 teaspoon salt
50g Western Star butter
50g dark chocolate
Quantities need not be exact -- just use equal parts premium butter or cream to good quality dark chocolate.
Pre-heat the oven to 160•C.
Melt the butter in a saucepan over low heat. Turn off heat and leave pan on stove.
Add the chocolate pieces to the butter and stir until melted.
Add the sugar and stir until sugar is dissolved. The mixture should be smooth and glossy.
Whisk in the eggs, one at a time.
Mix the remaining dry ingredients together and fold into the wet mixture a little at a time until just incorporated.
Pour mixture into a greased baking tin and place on the top-shelf of the oven for 20-25 minutes.
The brownie is ready when the surface begins to crack. A knife inserted into the centre of the brownie should come out coated in mixture which is fudgey but not wet. The brownie will set more as it cools.
For the ganache: melt the butter in a saucepan over low heat. Remove the saucepan from the heat and stir in the chocolate pieces. Mix with a wooden spoon until smooth and glossy. Drizzle over the back of a dessert spoon onto the cooled brownie.