Gluttony (also, Extravagance, Pride)
These brownies should come with a health warning: do not bake without a cause. Left sitting on a countertop with no real purpose, they will disappear. To your hips.
I speak from experience when I say the single most important thing when making these is to use good quality chocolate. I used Lindt 70% which is on special offer in Dunnes at the moment at 2 bars for €3.
The quality of the chocolate chips is not as important – using ordinary cooking chocolate chips is fine, but chopping a bar of dark chocolate into chunks makes for a much richer flavour. It’s down to personal preference.
115g plain flour
175g good quality dark chocolate – 70% cocoa solids minimum.
250g golden caster sugar
3 large eggs, beaten.
2 tsp vanilla extract
100g chocolate chips
1. Preheat the oven to 180°C. Grease and line a baking tray. Mine is 8 x 12″ and 1″ deep.
2. Cut the butter into chunks and melt with the chocolate in a bowl over a saucepan of boiling water. Make sure the water doesn’t touch the base of the bowl.
3. When the butter and chocolate have fully melted, remove the bowl from the heat and stir in the sugar.
4. Add the eggs to the mix, then sieve in the flour and salt and mix gently to combine.
5. Stir in the vanilla and chocolate chips.
6. Pour into the tin, and put straight into the oven. Check after 20 minutes, but will probably take 25. The brownies are done when firm on top but still springy. A fork should come out slightly chocolate-y but without any gooey chunks.
Leave to cool before cutting and turning onto a wire rack. These are super rich so I think smaller is better. I get 32 brownies from this amount.