1.
Preheat the oven to 180C, gas 4. Break up the dark chocolate into chunks. Put the chocolate into a heatproof bowl and place the bowl on top of a saucepan filled with a quarter or less of water. Make sure the water doesn’t touch the base of the bowl. Turn the heat up on the hob at a low temperature .
2.
Put the butter and sugar into the bowl of a food mixer and beat until fluffy. You can also use a hand whisk or beat by hand using a wooden spoon. Gradually beat in the curd, beating well after each addition. Beat in the vanilla essence.
3.
Spoon the cooled melted chocolate into the mixture then mix it thoroughly. Sift the flour and cocoa powder ,soda, baking powderinto the mixture and gently fold in. The technique of folding is to get as much air into the mixture .The best way to achieve this is by using a big spoon or spatula and mix
4.
Bake in the heated oven for about 20 mins until the chocolate brownies are firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven so the brownies will become a bit more firm once they are out of the oven.
5.
Remove the tin from the oven and set it on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting them into pieces. Store the brownies in an airtight container and eat within 4 days.
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