225g x DARK CHOC (50%)
9SQ x DARK CHOC (70%) : (for topping) large thin squares.
140g x REAL BUTTER + 30g COCONUT OIL or 170g x BUTTER ( softened )
4 LRG x EGGS (SEPARATED)
1TSP x VANILLA EXTRACT
95g x BUCKWHEAT FLOUR
30g x CACAO POWDER
125g x LIGHT BROWN SUGAR
125g x CASTER SUGAR
*Grease and line a Deep 8” Round Tin or Brownie Tin & Wrap with a Soaked cake Belt.
*With an electric whisk, or stand mixer, whisk the butter and sugar for 15mins minimum until fluff like, stop and scrape the sides in between the mixing .
*While the butter is mixing, In another bowl, melt the 225g chocolate in a bowl above a pan of hot water. Melt it very very slowly. leave to cool but still needs to be liquified.
*Sieve the flour & cacao powder into a separate bowl and leave to one side.
*Separate the whites from the egg yolks and place in separate bowls.
*Whist up the whites until it is firm and forms peaks or can be held above your head without falling out, then whisk up the yolks and cover both with cling film.
*Preheat the oven 180c.
*Next, Mix the yolks in to the main butter mix a quarter at a time, 15 sec mix in between each one.
*Next Pour the cooled melted chocolate in to the main mix and mix well.
Make sure the melted choc is very cool but still runny.
*Add the vanilla extract into the mix and mix well."
*Next , fold the flour mix into the main mix.
*Next, add a quarter at a time of the fluffy egg whites, fold them in gently but ensure no white is showing in the mix.. Be patient while using the folding in method, Do not rush it and beat it impatiently, it must maintain its air and fluffiness so a light hand is needed and the lightly folding in and over method must be used.
*Once done, Pour the Mix into a brownie tin and give it a little shake to level out.
Don’t bang in though, that will take the Air out of it.
*Before you put it in the oven, Arrange 9 squares of the choc topping on top each serving. don’t push it into the mix, just place on top.
*Bake on 180C for 35-40mins. no more than 40mins even if it doesn’t look cooked.
*Remove from oven and leave in tin until it’s completely cold, best left to cool over night.don’t attempt to cut it or take it out as it needs to age and bond it needs to bond. Best left for 24hrs. Suitable for freezing.