Prep time: 10 mins
Baking time: 25 mins
Ingredients butter, for greasing 200g dark chocolate, (70 per cent cocoa), broken into pieces 40ml water, lukewarm 200g icing sugar 3 eggs, at room temperature 40g flour, sifted Method:
1. Preheat oven to 170°C. Grease and line a 20x20cm baking tin, leaving parchment overhanging slightly on every side. 2. Melt chocolate in a bainmarie. Once melted, remove from heat and beat in water, followed by icing sugar. 3. Add eggs one by one, stirring vigorously to ensure a smooth consistency. Stir in flour. 4. Pour batter into tin and bake for 20-25 minutes, or until small cracks appear on surface of brownie. Serve warm with ice cream, or cold alone.