Things are bad – send chocolate!
The pandemic was a testing time for all of us and I have resorted to my favourite sweet treat. However you like your brownie, the main trick is not too over cook it if you want the nice gooey centre.
Ingredients
- 225g/8oz unsalted butter
- 450g/1lb caster sugar
- 140g/5oz dark chocolate, broken into pieces
- 100g/4oz finely chopped hazelnuts
- 5 free-range medium eggs
- 110g/4oz plain flour
- 55g/2oz cocoa powder
Method
- Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm baking tin with baking paper.
- Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.Ā
- Beat in the eggs, then stir in the flour, cocoa powder and nuts.
- Pour the brownie batter into the prepared tin and bake for 30ā35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.Ā
- Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool. Serve with a dusting of caster sugar.Ā
Tips
The secret to making the best brownies is not to over bake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they will firm up on cooling. Too firm and they will be more cake than fudge.
Use brazil nuts, walnuts or pecans if you prefer. Add a few cranberries or blueberries if you like
HEAL 