Ingredients
Equipment
Method
- Preheat the oven to 170°C top/bottom heat. Line the baking tray with baking paper.
- Mix the butter and sugar well. Slowly add the eggs one at a time. The mixture should become light and creamy. Stir in the rum.
- In the meantime, melt the chocolate in the microwave or over a bain-marie.
- Stir the melted chocolate into the batter.
- Fold in the flour. Only until there are no more lumps of flour.
- Pour the batter onto the baking tray and spread it out. Bake in the oven for 16 to 20 minutes.A skewer test is not necessary, the dough should remain moist! So it is better to bake it for a little too short a time than too long.
- Allow to cool and cut into squares or cut out decorative shapes using a large cookie cutter.
Notes
The brownies also taste delicious with drained, preserved cherries. These are sprinkled on top of the batter before it goes into the oven.
With this amount of batter, the brownies will be about 1.5 cm thick on a 30 x 40 cm baking tray. If you want thicker brownies, multiply the amount of batter by 1.5 and bake for about 25 minutes.