Brownies

Just a quick word before I get into this recipe - it tastes best fresh! Obviously it won't last very long after coming out of the oven - but for those of you that actually have self-control, it's best kept in an airtight container in the fridge.

I prepared this for the Audi Owners Sydney car club 1st anniversary last weekend - they got eaten over the course of 2-3 hours and while they were still irresistibly delicious, they were a little drier than when they were fresh.

BROWNIES

Make a bain-marie and melt together 1/2 block of butter with 200g dark chocolate.

Set aside to cool - use this time to gather the other ingredients.

Into the cooled chocolate mix, add 2 eggs & 1 cup dark brown sugar.
Fold in 1/2 cup plain flour, 1/4 cup self-raising flour and 2 tbsp cocoa.Finally, swirl in 1/2 cup sour cream and mix.

Chop up 100g dark chocolate and sprinkle in, before spreading it gently into a lined brownie tin.

Use a very sharp knife. I cut along the block diagonally, turn the block 90 degrees and cut diagonally again

 Bake at 160 C for about 35 minutes - whenever it feels firm