Fudge Browines

Ingredients

• 85 good dark chocolate (70% cocoa).
• 100g unsalted butter.
• 125g caster sugar.
• 100g light muscavado sugar.
• 1 teaspoon pure vanilla extract.
• 2 whole eggs and 1 egg yolk, at room temperature, beaten together.
• 100g plain flour.
• 3 tablespoons cocoa powder.

Method

1. Firstly, preheat the over to 180c (gas mark 4).
2. Grease an 18cm (7in) square shallow cake tin and line the bottom and sides with baking parchment, this will make it easier to tip out and will prevent it from sticking to the tin.
3. Break up the chocolate and put it into a heatproof bowl with the butter. Set the bowl over a pan full of simmering water, be careful so that the water doesn't come out from the sides and causes you to burn yourself. Make sure the water doesn't touch the boiling water. 
4. Once everything is melted, remove the bowl from the heat and set aside for it to cool down.
5. Stir the caster suga and muscavado sugar into the same bowl as the chocolate, together with the vanilla extract.
6. Gradually, beat in the eggs and the yolk.
7. Sift over the flour and cocoa powder, you have to do this to make sure you don't get huge chunks in your mixture, stir it until it is evenly blended. Do not overmix.
8. Pour the mixture into the prepared tin. Bake for approximately 30 minutes or until risen, you can check if it is done by simply gentle poking it in the middle with a knife and checking if the knife comes out with a wet mixture on it, if it does then you should leave it for another few minutes.
9. The top should look cracked so don't you worry about that, it is just very important that you don't over cook it.
10. Leave in the tin for 5 minutes and then turn out. Leave to cool and then cut into squares.

Tip: These taste extra nice if you pour cold double cream over them just before serving.