Easter LeftOver Brownies

After Easter we had so much left over chocolate so I wanted to attempt brownies. I found this recipe on Martha Stewart and have not adjusted it much (less sugar for sure!) but changed it to suit our measuring system. It was fantastic, everyone loved it. I think they loved how it was different to the usual British/Australian brownie as well. I loved that I only had to use a hand whisk.

I will however be trying to use less sugar and multigrain flour soon and updating it here, yummy things can be healthy-ish too!

120g butter, shopped into small pieces
200g chocolate, chopped into small peices
1 cup of brown sugar
3 large eggs
1/4 cup chocolate drinking powder, because I always have it on hand but cocoa power is the usual
sprinkle of salt
1/2 cup plain flour
1/2 cup little shelled pistachios, or other chopped nuts (optional)

Preheat oven to 175c. Line your square baking pan with baking paper leaving an overhang so you can lift the brownies out later. If you do not do this, you will be stuck scrubbing stuck pieces of fudgy brownie off in the sink.

Melt the butter and chocolate in a bowl set over a pot of simmer water, and stir while melting until smooth.
Remove from the heat and whisk in sugar. Then whisk in the eggs, one at a time, until combined. Then whisk in the chocolate powder and salt. (Or save the salt till the end and sprinkle over the top.) Fold in the flour till combined.

Pour the batter in the pan and bake for 35 mins. Take it out and let cool completely before lifting the baking paper onto a cutting board to cut, this made 16 large square for us. Do not leave it in the oven for longer or you will not get the fudgy American brownie texture.