Chocolate overload and chewy to boot.
1/2 cup flour
1/2 cup cocoa powder
1/2 tsp salt
170g butter, cut in pieces
340g dark chocolate, chopped (must be at least 70% cocoa)
6 large eggs
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
Icing sugar (to decorate)
1 Preheat oven to 175°C. Line a 33 x 22cm pan with foil and grease.
2 Combine flour, cocoa and salt in a bowl and set aside.
3 In a saucepan on low heat, melt butter and chocolates then remove from heat and set aside.
4 In a mixer blend eggs then gradually add sugars. Beat for 10 minutes or until volume has tripled.
5 Fold in chocolate sauce and vanilla then gently fold in the flour mixture. Pour into prepared pan and bake for 30 minutes or until a skewer comes out almost clean. Cool before cutting into squares. Dust with icing sugar if using.