Flourless chocolate brownies

Method

In a saucepan over medium heat, melt the butter until hot, but be careful not to burn it. Remove the pan from the heat, add the chocolate callets and stir until the chocolate is melted. In a bowl, mix the sugar and chocolate powder until combined. In a separate bowl, beat the eggs, then slowly add the eggs to the dry ingredients. Fold in the melted chocolate. Preheat the oven to 160°C and oil eight silicone mini loaf moulds. When the brownie mixture has cooled slightly, spoon it into the moulds and bake for 40 minutes. Try not to overcook the brownies – when you take them out of the oven, the middle should be slightly undercooked as it will set when chilled. If stored in the refrigerator, they need to be brought back to room temperature to eat, or warmed in a 140°C oven for 5 minutes.