Easy chocolate brownies stacked on top of each other

Bloomin' brilliant brownies

Name: Bloomin' brilliant brownies
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 200g quality dark chocolate (70%); 250g unsalted butter; optional: 75g dried sour cherries; optional: 50g chopped nuts; 80g quality cocoa powder; 65g plain flour; 1 teaspoon baking powder; 360g caster sugar; 4 large free-range eggs

Rich dark chocolate, nuts & sour cherries

40 mins plus chilling time

Super easy

serves 20

About the recipe

This is a great little recipe for easy, fail-safe, gloriously gooey chocolate brownies

nutrition per serving

Calories

15%

Fat

26%

Saturates

51%

Sugars

27%

Salt

Protein

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Ingredients

200g quality dark chocolate (70%)

250g unsalted butter

optional: 75g dried sour cherries

optional: 50g chopped nuts

80g quality cocoa powder

65g plain flour

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

Method

Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).
Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
Pour the brownie mix into the baking tin, 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 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. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.

Yes! You must freeze them as soon as you can after baking, just ensure they are completely cool before you wrap them up and put them in the freezer. When you're ready to eat them, make sure they're completely defrosted and eat within three months.

They should be slightly springy on the outside but still gooey in the middle, so insert a skewer into the centre of the brownie and if it comes out with moist crumbs then your brownies are ready to take out of the oven. Unlike other cake, you don't want a skewer to come out clean!

When stored in an airtight container, brownies should keep well for up to 5 days. Or up to 3 months if kept in the freezer.

Tags

Baking Chocolate Dessert Freezer friendly Quick & easy Cook With Jamie Easter Easter bakes

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Bloomin' brilliant brownies

40 mins plus chilling time

Super easy

serves 20

Ingredients

Method

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