Another visit to Auntie Hotmo's, another excuse for yummy baked goods. With loads of chocolate in the pantry, I decided to make brownies. This recipe is sort of a fusion of a couple of different ones, with a bit of a Mexican influence. You could add nuts, top them with a ganache, or even add coffee or liqueur essence, but they're pretty yummy as are.

Dark Chocolate Brownies

220g dark chocolate, chopped
250g butter
1 1/2 cups brown sugar
1 1/4 cups plain flour
3/4 cup cocoa
1 tspn ground cinnamon
1/4 tspn baking powder
4 eggs, lightly beaten


Preheat the oven to 160 Celsius. Grease and line a 20 x 30cm swiss roll tin. Melt the chocolate and butter together over low heat, stirring until smooth. Set aside to cool slightly. Sift together the flour, cocoa, cinnamon and baking powder. Add the sugar and stir to combine. Make a well in the centre, and stir in eggs. Add the chocolate mixture and stir well to combine. Place in the prepared tin and smooth the top. Bake until set but not dry - around 45 to 50 minutes. Allow to cool in tin before turning out and slicing into squares. Dust with icing sugar or cocoa or top with ganache.


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