Ingredients
Scale
- 75g butter
- 360g good quality dark chocolate
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 eggs
- 1/3 cup cornflour
- 1/4 cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (vanilla essence will do though)
Glaze:
- 85g dark chocolate
- ½ tablespoon maple syrup
- 25g butter
- 50g White chocolate for drizzling (optional)
Instructions
- Preheat oven to 180 degrees Celsius
- In a 20cm square tin, grease and line with wax paper.
- In a small heatproof bowl place butter and chocolate on top of a double boiler. (If you don’t have a double boiler, just use one big pot and then a smaller one that can sit on top of the bigger one)
- Once the butter and chocolate have melted take off the heat and mix in both the brown and white sugars.
- Wait a few minutes for the chocolate mixture to cool down, and then beat in your eggs.
- Fold in your dry ingredients gently into the chocolate mix until well combined.
- Pour your mixture into your prepared pan and place in the oven for +-35 minutes.
- Take out and leave to cool.
- While your brownies are cooling, make your chocolate glaze. In a small pot add your chocolate, butter and maple syrup and place on a medium heat, stirring until melted.
- Pour the glaze over the brownies.
- Optional; Melt 50g of white chocolate in a heatproof bowl until melted and drizzle the white chocolate over your decadent brownies with a spoon.