Ingredients
4 eggs
2 cups white sugar
1 cup unsweetened cocoa (the darker the better)
1 cup flour
250g butter
Preparation
Melt the butter on the stove.
Add the sugar and cocoa and stir until they’re fully mixed. Keep it on a low heat while you’re doing this so the butter doesn’t start to solidify.
Take it off the heat and add the flour and eggs. Thoroughly mix.
Decant the mix into a greased baking tray and bake at 170C for 20-25 minutes.
Notes:
It’s important to not let these overcook. They should still be gooey when you take them out of the oven.
The metric of when they’re cooked is if you stick a knife in the middle and it comes out clean
I often bake for 20 minutes, turn the oven off and leave them in for a further 5. 20 isn’t quite enough for them to cook, but 25 can be too much.
I generally cut the brownies about 5 minutes after they come out of the oven - while they’re still soft but have solidified a bit.
