Best ever chocolate brownies

Thursday 16th August 2018

Recipes for August blog

Best Ever Chocolate Brownies

Serves: 10

Ripe raspberries, with their wonderful flavour, combine well with these yummy dark chocolate brownies.  I like to combine fresh raspberries with a can of apricots in natural juice, to serve with the brownies, as this makes a memorable dessert.  Serve with crème fraiche.

Brownies will keep in an airtight tin for up to 4 days.

The brownies will form a crisp crust, whilst maintaining a gooey centre.  Don’t overcook them as you will lose the texture.

 

You will need 1x 20cm x 23cm fairly shallow brownie tin, greased and lined.  I like Delilah Smiths.

!x 200g bar dark Bourneville plain chocolate, broken into squares

200g butter

3 large eggs

230g golden caster sugar

85g plain flour

50g ground almonds

40g cocoa powder, I like Green and Blacks

2x 25.6g Cadbury flakes

  • Pre-heat oven to 180C, 160C Fan, Gas 4.
  • In a large non-stick pan and stirring frequently, melt butter and chocolate, gently, until smooth.  Set aside to cool slightly.
  • In a large mixing bowl and using a hand held electric mixer, beat sugar and eggs together until light, creamy and thick.  This will take about 7 minutes.  Stir in the melted butter and chocolate, using a tablespoon.
  • Fold in the sieved cocoa and flour.  Fold in the ground almonds.
  • Lastly fold in the crumbled flakes.
  • Turn into the lined and greased tin.
  • Bake in the centre of the oven for 30 minutes.  Insert a skewer into centre of cake, it should come out just a little moist.  If the centre of cake still wobbles, pop it back for a further couple of minutes.
  • Leave to cool completely in the tin before turning out onto a serving dish.
  • Serve with the fruits and a dollop of crème fraiche.