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Chris Dawson’s Rich Chocolate Brownie This recipe makes 10 They can be made in advance of a dinner party and warmed through in the oven before serving 275g Good Dark Chocolate 225g Unsalted Butter 400g Caster Sugar 5 Eggs 250g Plain Flour Melt the chocolate over a bain marie with the butter. Once melted, whisk in the caster sugar. Add the eggs 2 at a time and blend gently with a hand whisk. Once all the mixture is incorporated the mixture will have a thick smooth consistency. Sieve the flour in and blend again with the hand whisk. The mixture will thicken but will have a sloppy consistency. Pour into buttered 2 1/2inch ramekins. Bake on Gas mark 4 for approx 10minutes. The mixture will lift slightly like a soufflé but still have a soft centre. Don’t worry if they are soft – they will be delicious. Serve slightly warm with an ice cream of your choice, scooped on top of the brownie. Marinated cherries are a lovely accompaniment. More Recipes