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This week's recipe is Laura's decadent Fudgy Chocolate Brownies:
Tip: Remember your brownies will continue to cook when they come out of the oven so every minute in the oven counts. Don’t overcook!
8inch square tin
6 medium free range eggs
150g caster sugar
150g dark brown soft sugar
200g salted butter
200g dark chocolate
100g self-raising flour
½ tsp baking powder
Preheat the oven to 170C/340F/gas mark 3½.
Using an electric whisk, mix the eggs and both sugars for about 10 minutes until thick, pale and doubled in volume.
Meanwhile, place the chocolate and butter in a bowl, and suspend over a saucepan of simmering water (a bain-marie) do not allow the bowl to touch the water, until the chocolate has melted. Remove from the heat and whisk in the sieved flour and baking powder making sure there are no lumps in the mix.
The eggs should now be ready, so fold half of the mixture into the chocolate, and then the remaining half. Pour into the pre-lined baking tray and put in the preheated oven for approximately 20-30 minutes. When you shake the tin it should only have a slight wobble.
Remove from the oven and allow to cool. Best to chill in the fridge for 2-3 hours before cutting.
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