Line a 20cm square tin with greaseproof paper and butter the paper. Melt half the chocolate and allow it to cool a little.
2
Step 2
Beat the butter with the sugar til fluffy then beat in the eggs slowly. Add the flour and cocoa powder then the cooled melted chocolate.
3
Step 3
Finally, stir in the remaining broken chocolate pieces and put into the greased tin.
4
Step 4
Bake in the oven at 180°C or gas 4 for up to an hour or until firm to the touch. Once baked, leave in the tin until slightly cool then carefully cut into pieces and lift out.
5
Step 5
For the butterscotch sauce, melt all the ingredients, apart from the double cream, int a pan and heat until the sugar has dissolved.
6
Step 6
Add the double cream and continue to warm slightly. Remove from the heat and save til needed.
7
Step 7
To serve, place a piece of brownie on a plate and dust with icing sugar (you could add a dollop of creme fraiche and raspberries) and smother with butterscotch sauce.
Ingredients
200 g nice dark chocolate, broken into small pieces