Description
I first made these brownies in a round pan just for fun but really liked that it added a different dimension to the brownies. Feel free to bake in a loaf pan around 24x12cm (9×5 in) if you prefer more traditional brownies. I’m a bit of a brownie purist and prefer mine straight up. But you could always add in some walnuts or pecans for a different texture.
Ingredients
Scale
- 125g (4.5oz) butter
- 125g (4.5oz) dark chocolate (70% cocoa solids)
- 150g (5.2oz) sugar
- 2 eggs
- 100g (3.5oz) flour
Instructions
- Preheat oven to 180C (350F). Grease and line an 18cm (7in) round pan.
- Melt butter in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the butter. Allow to melt.
- When the chocolate is smooth and melted, stir in the sugar, and eggs. Then mix in the flour until just combined.
- Pour into prepared pan and bake on the middle shelf for 10-20 minutes or until the top feels firm but the center is still moist and squidgy. Cool in the tin.
- Prep Time: 10 mins
- Cook Time: 20 mins