by Mathew Smith
Ingredients: -
- • 200g good-quality dark chocolate (70% cocoa solids)
- • 250g unsalted butter
- • optional: 150g mixed nuts, roughly chopped
- • 80g cocoa powder
- • 65g plain flour
- • 1 teaspoon baking powder
- • 350g caster sugar
- • 4 large eggs, preferably free-range or organic
Method: -
• Line a 20 x 30cm rectangular baking tin with greaseproof paper
• Smash up the chocolate into small pieces
• In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
• Add the nuts, if you’re using them, and stir together
• In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar
• Add this to the chocolate and nut mixture
• Stir together well
• Beat the eggs and mix in until you have a silky consistency
• Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
• You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean
• The brownies should be slightly springy on the outside but still gooey in the middle
• Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
• These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest
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