Brownies with milk chocolate

Ingredients for 1 servings:

• 150 g flour
• 250 g butter
• 300 g milk chocolate
• 50 g baking cocoa (not Kaba or Nesquik)
• 5 eggs
• 1 pinch of salt
• 150 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for a brownie pan measuring approx. 20 x 30 cm

Carefully melt the butter and chocolate in a bowl over a double boiler over low heat, stirring constantly. In a bowl, combine the flour, sugar, cocoa powder, and salt, and in another bowl, beat the eggs for 4 minutes until fluffy. Then add the melted butter to the bowl with the flour and beat with a mixer until everything is combined. Fold in the fluffy egg custard. Pour the batter into a well-greased, approximately 20 x 30 cm brownie tin (size may vary). Bake in an oven preheated to 175°C (top/bottom heat) or 160°C (fan-assisted) for approximately 20-25 minutes on the middle rack. (Please be careful here, as every oven heats differently. The best way to check when the brownies are done is to use a skewer. If some batter still sticks to the skewer, they are done.) Remove the tin from the oven after the baking time is over and let the brownies cool in the tin. The brownies will still be relatively soft right out of baking. Cut into squares while cold and serve.