Ally’s amazing chocolate brownies are a staple for any baker’s repertoir. They are super quick to make but are bound to have anyone who tries them asking for the recipe.
Bake Time: 30 mins
|2 tbsp||Unsweetened cocoa powder|
|310g||Dark chocolate (separated, 210g for the mix and 100g for chips)|
|2 tsp||Vanilla extract|
Preheat your oven to 180°C. In a medium bowl sift together the flour, salt and cocoa powder.
Put 210g of the chocolate and Trex in a large bowl and set over a bowl of simmering water. Stir occasionally until the chocolate and Trex are completely melted and smooth.
Take the chocolate mixture off the heat and slowly add the sugar, whisking until completely combined. Allow the mixture to cool to room temperature.
Add 3 of the eggs to the chocolate mixture and whisk until fully combined. Add the remaining eggs and whisk again. Stir in the vanilla essence.
Slowly combine the dry mixture with the chocolate mixture, using a spatula to fold together.
Pour the brownie mixture into a foil lined baking tin. Cut the remaining 100g of chocolate into rough chunks and sprinkle them evenly over the top of the mixture.
Bake the brownies for 30 minutes or until there is a shake but not a wobble to the mixture! Let the brownies cool completely before lifting them out of the tin and cutting them into squares.