This recipe was given to me by an American friend. The trick is to undercook the brownies, so they are very gooey in the middle. They last very well in the fridge for a few days or in the freezer for a month.
- 230g butter,
- 150g good dark chocolate,
- 4 eggs,
- 260g caster sugar,
- 2tsp Vanilla,
- 2tbls Camp (coffee and chicory essence),
- 230g Plain Flour,
- 200g of chocolate chips or chopped nuts or mixture of both.
Melt butter and chocolate. In another bowl beat eggs, sugar, vanilla and camp. Add chocolate mixture, stir in flour. Mix in chocolate chips and/or nuts. I use a mixture of milk and while chocolate chips. Pour into a lined swiss roll tin. Bake for 28 – 30 minutes in a 175 degree fan oven. The brownies should still be soft in the middle.
They are nice either on their own with a cup of tea, or served warm, dusted with icing sugar and some strawberries and cream as a desert.
