Ingredients: 

​​

• 125g unsalted butter, chopped

• 125g dark chocolate, chopped

• 40g Springmount Fine Foods Black Garlic chopped

• 3 eggs, lightly whisked

• 1 ½ cups white sugar

• ¾ plain flour

• ¼  cocoa powder

• 1 tsp vanilla extract

• Pinch of salt

 

 

Method:

• Preheat oven to 160c fan forced. Grease a 20cm) square cake pan and line with baking paper

• Place butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted.

• Once melted remove from heat and quickly stir in egg, sugar, flour, cocoa powder, vanilla, salt and Black Garlic until just combined.

• Pour into prepared pan and bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.

• Set aside to cool completely.

• ​

Recipe notes:

• Brownies get better with age, so always try to make them a day ahead.

• Let the brownies cool completely in the pan – they are very soft when hot and can break easily.

• Brownies freeze well due to their decadent, moist texture. Wrap the uncut brownie in 2 layers of foil and 1 layer of plastic wrap and freeze for up to 3 months!