185g good quality dark chocolate, 70% cocoa solids, broken
3 large eggs
275g Billingtons unrefined golden caster sugar
85g plain flour
40g cocoa powder
Preheat the oven to 180°C/ fan 160°C/ 350°F, gas mark 4
Grease and baseline a 20cm square baking tin.
Place the butter and chocolate in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
Break the eggs into a large bowl and add the sugar. Whisk for 3- 8 minutes until they look thick and creamy and about double its original volume.
Pour the cooled chocolate over the egg mix, and gently fold in until evenly mixed. Sieve in the flour and cocoa powder and gently fold until combined, do not over mix.
Pour the mixture into the prepared tin. Cook for 25 minutes, if the brownie is still moving in the middle, return and bake for another 5 minutes or until the brownie is set. Leave to cool in the tin and cut into bite size squares.