200g (7oz) Dark Chocolate (Preferably 70% cocoa solids)
150g (5oz) Butter/Margarine, at room temperature
3 Eggs, at room temperature
225g (8oz) Caster Sugar
100g (3½ oz) Plain Flour, sifted
1 tsp Baking Powder
1-2 tbsp Cocoa Powder, sifted
Preheat oven to 180oC (fan 160oC/350oF/Gas Mark 4). Line a 8 inch square tin with greaseproof paper- although I used 7.5 and it worked. Add the butter/marg and half of the chocolate to a heatproof bowl and sit over a pan of gently simmering water to melt the ingredients, stirring occasionally. When melted, leave to one side to cool.
Add the eggs and sugar to another bowl and mix until creamy. Now fold in the cooled chocolate mixture, then the flour and finally the baking powder and cocoa.
Chop the remaining chocolate into small chunks and stir in 3/4 of the chocolate into the mixture. Pour the mixture into your prepared tin and level the surface. Sprinkle the left over chocolate chunks evenly on top, pushing slightly into the mixture.
Put in the oven and bake for 35-40 minutes, until the top is starting to crust. Remove and leave to cool before slicing it into 12 big pieces or 16 smaller pieces.
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