Choc Brownie

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.

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Course: Snack

Ingredients Equipment Method Notes

Ingredients

Brownie:
500 g unsalted butter.
740 g dark chocolate.
880 g caster sugar.
8 teas vanilla essence.
8 eggs lightly beaten.
600 g plain flour.
Icing:
400 g dark chocolate.
1 cup sour cream warmed to room temperature.

Equipment

Preheat your oven to 160c. Line your baking tray.

Method

For the brownie melt the butter and chocolate in a bowl over hot water.
Stir in the sugar and vanilla essence. Mix well.
Stir in the eggs, one at a time, mix well.
Fold in the flour. Combine well.
Pour this mix into the prepared baking tray.
Place the tray in the oven and bake for 40 -50 minutes.
When ready take out and leave to cool to room temperature. Chill slightly. Turn out.
Meanwhile in a bowl melt the chocolate over hot water.
Gently stir in the sour cream. Mix well
Spread the icing evenly and let set before portioning.

Notes

If freezing it is better not to apply icing.