Chocolate brownie
With ice cream, hazelnuts & caramel popcorn
50 mins
Not Too Tricky
serves 10
About the recipe
Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate.
Ingredients
250g quality dark chocolate (70%)
250g unsalted butter
4 large free-range eggs
250g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder
Top Tip
The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie.
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
- Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
- Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
Tags
