Brownies

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Prep Time: 20 Minutes              Serves: 10                 Cooking Time: 20 Minutes

Ingredients:

200g Dark Baking Chocolate

100g Unsalted Butter

4 Large Eggs

350g Caster Sugar

150g Plain Flour

Optional Ingredients:

75g Dried Apricots, chopped

75g Pistachios, chopped

Zest and Juice of 1 Orange

Instructions:

• Preheat the oven to 160 degrees on the fan setting.
• Line a brownie tin or roasting tin measuring 20 x 27 cm, with butter and baking parchment.
• Melt the chocolate and butter in a Bain Marie. If you've never heard of that term, then don't worry, it's just a fancy term for putting a bowl on top of a saucepan. So you'll need a small saucepan with high sides and a larger bowl which will go on top of the pan. Into the pan you will need to put some water, but make sure the water isn't touching the bottom of the bowl! Then heat up the water and keep an eye on your ingredients in the bowl, until they have melted. Alternatively if this is too complicated then you could also use a microwave to melt the chocolate and butter.
• In a separate bowl mix together the eggs and sugar until it looks light and fluffy, this is important as this is where the air in the brownies will come from and the cake will be less dense.
• Mix in the chocolate and butter mixture.
• Carefully fold in the flour, again making sure not to lose too much air. If you're adding some optional ingredients then this is the time to add them, but again this has to be done carefully so not too much air escapes.
• Bake the Brownies for about 30 minutes.