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Willies's Brownies

Prep Time:10 minutes

Cooking Time:15 minutes

Serves:25

Being flourless, these are the lightest, melt in your mouth brownies imaginable.

Ingredients

150g Venezuelan Rio Caribe 72 dark chocolate *

50g slightly salted butter

2 eggs

55g raw cane sugar

60g roughly chopped macademia or other nuts (optional)

*or you can use 100g 100% cacao and add 45g extra sugar

Equipment

40cm x 24cm baking tin & baking paper

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Method

Preheat the oven to 170°C. Line the tin with baking paper so it comes up all the sides.

Melt the chocolate and butter in heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir constantly. Set aside to cool slightly.

Whisk the eggs and caster sugar in a large mixing bowl until light and creamy.

Fold in the slightly cooled melted chocolate and butter, then fold in the chopped nuts if using.

Spoon the mixture into the prepared cake tin and bake in the preheated oven for 15 minutes, until the centre is just firm to the touch.

Remove from oven, lift out of the tin using the baking paper and allow to cool a little before slicing.