EASTER BROWNIES

I didn't manage to do any special Easter cooking this year we were to busy painting the lounge room. Instead my Dad made the most lush chocolate fudge brownies for everyone. Be warned, you can't stop at just one.

Triple Chock Brownies
2 x 100 gr blocks Lindt dark chocolate (either 70 or 85 per cent cocoa)
125 gr butter
3 tablespoons cocoa (Dutch if you can get it, but Cadbury’s will do)
1 and a quarter cups white sugar
3 large eggs
1 teaspoon vanilla extract
1 cup plain flour
1. Adjust an oven rack to the middle position and heat the oven to 175 degrees. Line a 20 cms square pan with cooking paper (this is very fiddly but worth it), then coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often, check after 1 minute.
2. Whisk the sugar, eggs and vanilla in a large bowl until combined, about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the centre comes out with just a few crumbs attached, 35 minutes.
4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing from the pan and cutting into squares.
To make ahead
The uncut brownies can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Do not cut the brownies until ready to serve or they will dry out. When taken from the fridge and cut they will be very hard. This is normal.
Note: wrap each pack of chocolate in a tea towel and bash evenly, back and front, with a hammer on a brick or concrete. This’ll break the chocolate into small bits so you don’t have to bother breaking it up by hand. Just unpack the chocolate and let the bits fall into whatever you’ll be melting it in.