All in one jug Brownies (when done in Microwave)

Jennifer, here is the recipe for you and for anyone else who is interested, but its not for the faint hearted when you see how much sugar goes in :-)  As I write this, I am demolishing the last few squares of a 400g bar of Cadbury's.  Swiss officianados would say this is not chocolate, but despite its cloying sweetness still remains a favourite of mine.

Fudgy Brownies

Oven heat low, I suggest around 150-160 degs C according to how fierce your oven is. Mine was on about 160 degs C Fan.  Slightly higher perhaps 165 degs C if no Fan option.

In a large glass jug, melt 200g of dark chocolate and 100g unsalted butter on low wattage about 400W stopping and stirring after 2 minutes. (60% Cremant/Dark chocolate is best, I liked COOP classics when I was in Switzerland.  Alternatively: melt ontop of the hob slowly in a heavy based pan). Mix together gently until the butter and chocolate appear glossy and smooth.

Into the jug with chocolate mix, add a pinch of salt when melted, and mix in 200g caster sugar (feinster Backzucker) (a wonder whisk I find brilliant for this purpose).  It will look grainy don't worry. Add 3 measly small whole eggs, nothing bigger than 53g. Whisk till blended.

Add Vanilla extract 2tsp or (sub in a pack of vanille-zucker as part of the caster sugar) and 85g plain flour (weissmehl, if you want slight chewiness add half Weissmehl, half Zopfmehl).  Whisk until mix becomes thickened and smooth about a minute should do.

Pour into a 7 inch square baking paper lined cake tin, but a small rectangular shallow tin will also do (which is what I use 20x30x2cm). Spread evenly in tin.

Bake for about 30-35 mins, but check centre with wooden cocktail stick after 25mins.  You don't want wet batter, you want a few damp crumbs sticking to the stick when it comes out of the brownies.  If the stick comes out clean they are a little bit over cooked. They are best when slightly underdone, believe me :-) and wonderful warm with a scoop of vanilla ice cream.