Ingredients

MAKES 12 LARGE BROWNIES

60g T55 SHIPTON MILL FLOUR

60G COCOA

4 EGGS

200G DARK CHOCOLATE (MELTED)

200G WHITE SUGAR

100G BUTTER

Method

1. Cream sugar and butter together

2. Add eggs one by one, mixing between each to ensure it is well incorporated

3. Sift flour and cocoa together

4. Add flour and cocoa to wet ingredients

5. Mix in melted dark chocolate

6. Work quickly, the melted chocolate may set quickly

7. Pour batter into a tray lined with parchment paper

8. Bake at 180 Degrees Celcius for 15-20 mins

9. Test with a skewer to ensure brownies are baked. The skewer should come out with crumbs sticking to it, but not wet batter

10. Brownies will be soft straight out of the oven, but will set once fully cooled

TIP: If the batter sets once the dark chocolate is added, heat the mixture slightly until it is malleable enough to spread into tray

Store in an airtight box, will keep for up to 10 days... If you don't devour them all!