INGREDIENTS
- 160g. EPIROS Concentrated Butter
- 300g dark cooking chocolate (70% cocoa)
- 4 eggs
- 300g sugar
- 200g flour
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EXECUTION
Melt the chocolate in a bain-marie together with the EPIROS butter. Beat the eggs with the sugar in the food processor/hand-held mixer, until frothy. Add the melted chocolate, stirring gently. Finally, gradually add the sifted flour.
Grease and sugar a 10 x 27cm cake tin, pour the brownie mix into it and bake in a pre-heated oven, at 180°C for 20′. The center of the cake should be soft and slightly gooey. Let it cool and then cut into squares.
Tip
You can re-heat the brownie before serving each time, if you like the center gooey. It’s delicious served with vanilla or kaimaki ice-cream.
