Brownies can be light and cake-like, fudgy and dense, or moist and chewy  depending on the ratio of chocolate and butter to flour. This recipe produces a brownie that’s a happy medium between fudgy and cake-like. Reduce the baking time by 10 minutes if you prefer a more moist brownie.
An American classic, brownies are thought to have been “invented” by accident when a New England housewife forgot to add the baking powder to a chocolate cake she was making. Chocolate lovers around the world have enjoyed that result, in one form or another, for more than a century
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8in) square cake pan; line base with baking paper.
2.Place butter and chocolate in a medium saucepan; stir over low heat until almost smooth. Remove from heat; cool 10 minutes.
3.Stir sugar and egg into chocolate mixture, then sifted flour.
4.Spread mixture into pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan before cutting into squares.
