300g unsalted butter
300g dark chocolate, chopped into small pieces
5 large eggs
200g light muscovado sugar
250g golden caster sugar
1 tsp cardamom powder
200g plain flour
Preheat the oven to 180C. Grease and line a brownie tray or a 20 x 30cm baking tray with baking parchment.
Melt the butter and chocolate in a bowl over a pan of simmering water. Leave it aside to cool slightly.
In another bowl, whisk the eggs, sugars and cardamom until pale, fluffy, and at least doubled in size—this might take up to 10 mins. To this add the cooled chocolate mix and combine it all well.
In a bowl, sieve the flour and salt together. Fold this into the egg mixture and pour the mix into the prepared tray.
Cook for 25-30 mins until baked—the middle of the brownie will still have a slight wobble. Leave it to rest in the tin for 10 mins before removing it. Serve warm with ice cream or double cream.
These can be frozen, but make sure to wrap them up well before doing so.
Recipe: Chetna Makan