Make this with anything you have. This is a moist dense brownie. It will be better cooked only for the time specified. Use any nuts up that you have. finish with coconut or crushed biscuits like oreos or amaretti.
Oven temperature 170/350F brownie tray approx 10"(25cm)x 7" (18cm) or something close. lined with baking paper
200gm caster sugar1 cup
100gm chocolateup to 70% very finely chopped
75gm flouror 100 gm nut meal or gluten free flour
125gmcream cheeseor mascapone or plain yoghurt or cream cheese, 4.4 oz
50mlcream or thickened cream
100gmchocolatevery finely grated dark
Melt the butter in a large bowl that fits into your microwave (or melt over a double boiler). Once the butter is melted add the chocolate . The heat should be enough to melt the finely diced chocolate. Stir well then add the sugar (if this is not well melted and looking like a grainy liquid then give it another couple of seconds of heat).
Add the cream cheese ( marscapone, yoghurt or sour cream, which ever you are using) and stir well to incorporate, with a whisk. Add the eggs into the chocolate mixture and stir well. Next add the dry ingredients and mix till you have a smooth batter.
Pour into the lined tin and bake for 30-35 minutes. Touch the top with the tips of your fingers. It will be set and slightly puffy.
Put the cream into a heat proof jug and microwave for a minute till hot. If using the stove top bring it just to near boiling point and take off the heat. Pour the chopped chocolate into the jug or pot and stir till smooth. If the cream is too hot the chocolate will have a white streaky appearance
Cool down the brownie before icing. Spread the icing over the brownie when just made and smooth out