And very good it was, indeed, although much more suited to being a 'dessert' brownie, given its extremely gooey nature. I've never made a brownie by the 'creaming fat and sugar' method before - all the other times, I melt the chocolate and butter together, and mix this, with the eggs, into the dry ingredients. So, this did make for a longer method, and a more 'cakey' mixture, but very good served warm with vanilla ice cream! I used Green and Black's Espresso Chocolate which gave a lovely subtle mocha flavour to the finished dish. Rich, decadent, divine - lovely for the dinner party to follow the pork.
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