These brownies are great, can be ready in an 1 hour for those unexpected times when your daughter announces that tomorrow is home room morning tea and I need to take something so that I can eat too….

My recipe is gluten free but this one you can just substitute with all purpose flour simple!

Make a double batch and freeze for another day.

Makes 16

Ingredients

225g 70% Dark Chocolate (but use what you have in the cupboard)
150g Unsalted butter
1 cup castor sugar
2 eggs (large)
2 tsp vanilla extract (or essence if that is all you have)
3/4 cups Gluten free flour
1/4 cup cocoa powder (dark chocolate)
1/4 tsp salt

Instructions

Preheat oven to 180°C

Chop chocolate into chunks.

Chop and melt the butter in a microwave safe jug on 80% for approx 1.5 mins till just melted.

In a large bowl, mix the butter and sugar together till smooth, then beat in the eggs and vanilla until the mixture has become fluffy and more pale – approx 5 mins.

Put half the chocolate into the microwave safe jug, set the power to 80% and heat for 1.5 min, stir and if required heat for longer, you want to almost melt all the chocolate. Stir to melt the remaining.

Let the chocolate cool for a bit so it doesn’t cook the egg and then whisk into the egg mixture.

Sift into the bowl the flour, cocoa and salt.

Fold the dry ingredients gently through the wet. Do not over mix.

Gently fold in the remaining chocolate.

Line a 20cm square tin with baking paper (cheat with one rectangular piece covering base and 2 sides and grease the remaining 2 sides)

Bake for 20-25 mins. Time will depend on how gooey you want the brownie. Let cool in the tin.

Serve

cut into 16 slices and serve with vanilla ice cream.

Storage

The brownies will freeze and you can warm up as needed. Put 2 or 3 in one zip lock bag to be able to pull out of the freezer as required.