Classic Brownies Made with Swiss Chocolate

A work event induced me to make these as rumour has it everyone loves chocolate and brownies (pretty much).  The hummingbird recipe’s disclaimer that these classic brownies are known to literally fly off the shelves (selling several trays a day) also turns out to be most probably true as my brownies did not spend much time on their serving plate at work.

This was a very easy recipe to make.  The mixing of ingredients is straightforward and would be very hard to mess up.  I would certainly recommend this to first time bakers.  The trickiest bit is the baking time and finding the right timing.  I would therefore recommend a practice batch first if you are planning to serve these to friends.  I helped my boyfriend make some the week before and we left them for too long in the oven, which resulted in slightly hard edges and not as moist a cake.  You have to take the brownies out literally at the moment you see a skin forming on the top.  The tray will seem very gooey, but the batter will harden when cooling, which is why you should not leave these babies in for too long (at most 30 minutes, depending on your oven of course).

I added some decadence by using good quality dark Swiss chocolate and yes quality ingredients, like chocolate, really do make a difference.  Be warned, these brownies are incredibly addictive!

Ingredients used:

200 g Dark (70%) Swiss Chocolate

175 g Unsalted Butter

325 g Caster Sugar

130 g Plain Flour

3 Eggs

Optional: Icing Sugar to Decorate