Sorry for the poor quality of the picture. This brownie is baked in a swiss roll pan as opposed to the usual rectangular shallow cake pan. The finished product is therefore wider and thinner than your usual brownie would be.
INGREDIENTS:
200 grams bittersweet chocolate (chopped)
100 grams butter
1 cup sugar
2 eggs
vanilla essence
your choice of topping (sprinkles, 100s & 1000s, choc chips, nuts) METHOD:
1. Melt butter in a heavy-based pan (or wok ^_^). Add in sugar and stir until dissolved.
2. Add in chocolate and stir until melted and combined. DO NOT LEAVE unattended as this might result in burning the pan.
3. Turn the heat down and stir in flour. Beat until the mixture becomes thick and leaves the side of pan (or wok).
4. Turn off the stove and wait for the mixture to cool a bit. Pour a bit of the egg + vanilla mixture to temper it down. Pour the rest of the egg mixture and beat until smooth and glossy.
5. Pour batter into a swiss roll pan and smooth the surface with a spatula or a gloved hand. Sprinkle on your choice of topping.
6. Bake for 10 to 12 minutes in a 170 - 180 degrees Celcius oven. Cool and slice.
Bon Appetit
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