Beechworth's Three Mile Kitchen baker Read Moreland shares recipe for Dark Chocolate Brownie

SWEET SURRENDER: Three Mile Kitchen's Dark Chocolate Brownie.

SWEET SURRENDER: Three Mile Kitchen's Dark Chocolate Brownie.

Dark Chocolate Brownie

400g 70% chocolate 

280g butter

400g brown sugar

160g plain flour

6 large free-range eggs

1 tsp vanilla extract

Pinch of salt

Preheat your oven to 180 degrees. 

Line a 20cm x 30cm lamington tray with baking paper.

Place the chocolate and butter in a heat proof jug, and very gently melt in the microwave, stirring regularly.  Allow to cool slightly. 

Place flour, salt and brown sugar in a large mixing bowl, and whisk together to remove any lumps. 

In a separate bowl, whisk the eggs together and add the vanilla, taking care not to aerate the eggs too much.

Add the egg mixture to the dry ingredients, and mix until just combined. Finally, stir through the chocolate mixture thoroughly and pour into your tray, smoothing the mixture to the edges.

Bake for 30-35 minutes depending on your desired level of gooey-ness! Allow to cool before slicing into 12 pieces.