I have never met a person who'd turn one of these badboys down. They are absolutely scrumptious and I hope my dear friend Sal will forgive me for sharing this with you all. x 

You'll need:

125g (half a cup) unsalted butter

220g (1 cup) castor sugar

2 eggs, lightly beaten

25g (quarter of a cup) cocoa powder

1 teaspoon vanilla essence

40g (third of a cup) plain flour, sifted

1 quarter teaspoon salt

200g (7oz) couverture chocolate, coarsely chopped

Preheat the oven to 180 C (350 F) and lightly grease and line a 23cm (9 in) square cake tin.

Melt the butter in a saucepan over low heat.

Remove the pan from the heat and stir in sugar, eggs, cocoa and vanilla.

Stir in flour and salt and add the chocolate.

Pour the batter into the prepared tin and bake for 30 minutes (don’t overcook – the brownies should be moist). Allow to cool completely in the tin. Turn out and cut into rectangles.

Variations

Instead of the couverture chocolate you can use a 250g block of chocolate. Try out all the different flavours!!!!!!!!!!!!

Gluten Free:- This recipe can be made gluten free by replacing the flour with either Almond Meal or Gluten Free flour. Use the same quantity as specified in the recipe.

If you are a real chocolate lover you can try using a third of a cup of cocoa instead but you will also need to add one quarter of a cup of water.

Happy munching my dears!

Love Miss Kit. x