Ingredients:
6 squares Bakers Unsweetened Chocolate
8ish tbsp butter (You cannot use margarine or oil for this. It makes it really yucky.)
1 1/2 cups brown sugar
3 extra large free range eggs
3/4 cup flour (I like whole wheat)
tbsp real vanilla extract
Mix the sugar, eggs and vanilla together in a bowl and set aside. In a nonstick pan, melt the butter on a high heat. Once the butter is good and hot, turn the heat down to the lowest setting and add the chocolate. Stir gently, being sure to use your implement to scrape the bottom and sides of the pan so that nothing burns. When the chocolate is fully melted, remove from heat and add to the bowl. Add the flower and mix thoroughly. Pour into a 9 inch pan (square or round) lined with parchament paper. Cook in preheated oven at 350 farenheit for 40 minutes or until a fork in the centre comes out clean. Serve with the best vanilla ice cream you can afford and your dinner guests will never want to leave.
Brownie keeps for about a week although this will never be an issue and in a sturdy container can survive a trip in the post. Speaking of which, if my Grandmother isn't at the beach for the summer, I plan to send her a piece tomorrow.
