It's a good thing we've been doing a lot of long walks, as these brownies definitely require a little balance. I'm not a calorie counter, but these aren't the kind of thing to be having all the time! These are rich, gooey and incredibly indulgent. We've been having these with a scoop of salted caramel ice-cream - I mean if you're going to do something, you may as well do it right!
I wish I could claim this recipe as my own, because it's totally perfect! I like to put my own twist on things as much as I can, but Jamie Oliver has totally nailed this brownie recipe and I wouldn't change a single thing. As he points out, you can add optional nuts or dried cherries. This time I didn't add anything at all, but I've added white chocolate chips before, or chopped walnuts work really nicely.
Ingredients 200g dark chocolate 250g unsalted butter 50g chopped nuts (optional) 80g cocoa powder 65g plain flour 1 tsp baking powder 360g caster sugar 4 large eggs Method 1. Preheat the oven to 180C and line a 24cm square baking tin with greaseproof paper. 2. Melt the chocolate and butter together in a bowl over simmering water (don't let the water touch the bottom of the bowl), stirring regularly. Stir through the nuts if using. 3. In a separate bowl, sieve the cocoa powder, flour and baking powder. Add the sugar and mix. 4. Add the dry ingredients to the chocolate mixture and stir well. Beat the eggs and stir through the brownie mixture until it's a silky consistency. 5. Pour into the baking tin and bake for around 25 minutes. The brownies should come out slightly springy on the outside, but still gooey in the middle. Leave to cool in the tray - they will firm up as they cool, so don't remove from the tray too early.
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