Chocolate Brownies

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These Brownies turned out a little bit dry. It wasn’t the fault of the recipe, as I’ve made it before and last time they were delicious. I overcooked them slightly.
I served them warmed up for dessert with cream, which helped a bit.

200 gm dark chocolate
200 gm butter
4 eggs
1 Cup caster sugar
1 teaspoon vanilla essence
One and a third Cups plain flour
1/4 Cup cocoa

Melt the butter and chocolate using the double water method. I use two saucepans, with water in the largest and the smaller saucepan bobbing around above.

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Cool the chocolate mixture slightly.

Whisk the eggs, sugar and vanilla essence.

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Mix the chocolate mixture into the egg mixture, then add the flour and cocoa. Don’t over stir at this stage, as this will make the mixture tough.

Pour into a lined slice tin and bake at 170 degrees Celsius for 45 minutes. Cool the brownies in the tin before cutting into squares.

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