These chocolate brownies are a favourite with my friends. Called psycho brownies by some, after the ridiculous manner in which they manage to form a brownie at all given the low flour content. Call them what you want, these brownies are always sure to delight.
+ 250 g unsalted butter, cut into rough cubes
+ 300 g good quality dark chocolate, broken into pieces
+ 2 1/2 cups (550 g) caster sugar
+ 4 eggs
+ 1 1/2 cups (225 g) plain flour, sifted
+ Icing sugar, to dust
Preheat oven to 170°C. Grease and line a 4 cm deep, 18 x 25 cm slice pan with baking paper.
Place butter in a large heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Put chocolate in the bowl, stir with a wooden spoon until melted and combined. Remove bowl from heat. and add caster sugar while mixture is still warm, mixing well to combine.
Place eggs in bowl of electric mixer and beat well. Slowly beat in the chocolate mixture, then fold in the flour and beat until combined. Pour mixture into pan and bake on the lowest oven shelf for 45 minutes or until the top has formed a crust but the centre is still slightly gooey when a skewer is inserted. Depending on your oven, this may take some time. The longest time I have had is 1 hour 10 minutes with an old gas oven!
Remove from the oven and cool in the pan on a rack before turning out. Cut into squares and dush with icing sugar when ready to serve.
Original recipe sourced from the Family Archives.