A brownie to die for.
This is a gift from me to you, as it was gifted to me ages ago by darling Mrs Ivi.
It is the absolute best brownie recipe and, as a bonus, it is totally fail-proof. There is no way you can get it wrong. Provided you follow the instructions to the letter.
Repeat: do not improvise, do not think you have a great idea for a swap – change NOTHING.
You will be rewarded big time.
160 g dark chocolate, 70% cocoa solids (but no worries really – it works with whatever you have)
120 g unsalted butter
150 g sugar
120 g all-purpose flour
Vanilla powder (1 shot)
Splash of Grand Marnier (make it as generous as you wish)
(for seasoned cooks)
Melt the chocolate with the butter and remove from heat. Throw in the eggs, mix well and add the sugar, flour, vanilla, Grand Marnier and crushed walnuts, if using, all the while mixing well. Pour mixture in a small, buttered tin and straight into a preheated oven (180c) for exactly 20 minutes. Presto.
(for clueless, hopeless friends)
Turn your oven on to 180c.
Break the chocolate into small pieces and cut the butter in small cubes. Place in a small pan over medium heat and stir occasionally until it is melted an mixed well. (alternatively you can microwave for 2 minutes). Once melted, remove from heat and throw the eggs to the mixture, one by one, mixing swiftly until they fully combine with the chocolate mix. Add the sugar (mix well), flour (mix well), vanilla (mix), Grand Marnier (mix) and the crushed walnuts if using. Mix one last time. Pour the mixture in a small buttered tin and put straight into the preheated oven for exactly 20 minutes.
Impress yourself with the awesome result.
Challenge: try not to eat it in one go.