valentine’s brownie







150 grams dark chocolate, chopped

120 grams unsalted butter, cut into pieces

2 tablespoons cocoa powder

200 grams Demerara sugar

1 teaspoon pure vanilla extract

3 large eggs

90 grams all-purpose flour

1/4 teaspoon salt

125 grams semi-sweet chocolate chips 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips.

Pour into the prepared pan and bake in 180 degrees C for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled.

Chocolate sauce:
200g plain chocolate
15g butter
50ml drinking chocolate
1 tbsp amaretto liqueur
Melt 200g chocolate, butter and drinking chocolate in a pan. Stir in the amaretto liqueur.