Serves: it makes about 12 nice sized pieces of brownie you decide how many that serves I won’t judge you
Prep time: 20 minutes
Cooking time: 30-40 minutes
This recipe was given to me by a talented baker I once worked with. It delivers a quality brownie that is thick and stodgy border line for in the middle with a nice crisp top. This recipe really benefits from the use of good quality dark chocolate. Valrhona is my preference but it’s really not cheap. Green and black or Callebaut also work well. That said Katie (my wife and occasional editor/ recipe tester) made this with some cheap dark chocolate from the village shop and it still came out great.
You will need:
225g Dark chocolate
4 large eggs
75g plain flour
75g cocoa powder
Preheat your oven to 175°C and set the chocolate and butter to melt in a bain marie or melt in short bursts of about 20 seconds in the microwave.
Grease and line an 8″x8″ (20cmx20cm) tin
Whisk together the eggs, sugar and cocoa powder.
Fold the egg mix into the melted chocolate and then fold in the flour one third at a time.
Pour the mix into the tin and bake for 20-30 minutes until crisp on top but still some give.
Allow to cool for at least 10 minutes.
Swirl in chunks of chocolate, peanut butter, bits of blondie just before baking. Keep an eye out for my cornflake brownie recipe that’s in the pipeline.