Moist Brownies with chocolate glaze

Fudgy moist brownie, best top with raspberries. Baked on oven tray, Cut into 3cm squares to serve 50pax.

Adapted from http://m.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies?nextItemId=143667&position=0

http://m.allrecipes.com/recipe/14976/hard-chocolate-glaze?ast=chocolate%20glaze&asas=Mobile%20Recipe%20Photos&asat=Quick%20Search&ase=event10,event8

Ingredients

• 225 g butter, melted
• 600 g white sugar
• 15 ml vanilla extract
• 4 eggs

• 190 g all-purpose flour
• 85 g unsweetened cocoa powder
• 6 g salt
• 170 g semisweet chocolate chips

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  Ingredients (glaze)

  • 115 g unsalted butter

  • 280 g semisweet chocolate
  
  
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Or line healsio oven tray with baking paper
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. 
   
5. To prepare glaze:Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
6. Pour on the brownie while hot and dress it with walnut or raspberries. Chill in fridge, cut into 3cm squares to serve with ice cream or in its own.

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips