I was under duress to make a tray of brownies as the ice cream recipe I was preparing was Ben & Jerry's Chocolate Superfudge Brownie so I really had very little choice, they just had to be made... and they are very good, so here you go, the slightly adopted recipe with the addition of ancho chilli flakes. Don't fret about the heat, ancho's are incredibly mild and impart more fruity flavours than heat. If you want some heat try a different variety like chilli de arbol.
125g dark chocolate - broken into small pieces
110g butter - diced into small cubes
4 large eggs at room temperature
1/2 teaspoon sea salt
1 teaspoon vanilla extract
130g plain flour
12g ancho chilli flakes ground to a fine powder
Pre-heat the oven to 180c (adjust as necessary if using a fan oven). Butter and lightly flour a 13 x 9 inch baking tray.
Melt the chocolate and butter together slowly in a bowl placed over a saucepan of very gently simmering water. Make sure the bowl doesn't touch the water. Allow to cool to room temperature, about 10 minutes.
Beat the eggs together with the salt in another bowl until light and very fluffy. I use an electric whisk because I'm lazy, so you can too. Gradually beat in the sugar, vanilla and chillies. Add the flour and fold until just blended - be gentle! Don't overwork the mixture, it needs to stay as fluffy as possible.
Pour the batter into the buttered & floured baking tray and smooth the top over. Bake for 25 - 30 minutes (I test with a skewer to see if they are ready - if the skewer comes out with no dough or batter on it you are good to go). Let the pan cool completely before cutting into the brownies.
Really easy, very tasty and keep for a good few days to snack on. No, not really, last about a day and a half depending on the size of your family!