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 with the EPIROS butter in a bain-marie. Beat the eggs with the sugar in the food processor or a hand-held mixer, until fluffy. Add the melted chocolate, stirring gently. Then, 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. Delicious when served with vanilla or kaimaki ice-cream.