Everyone has a speciality or a signature dish. For some reason I seem to have got a reputation for making unbeatable brownies, and am regularly asked for my recipe.
I am not one to use scales to weigh ingredients and very much cook by instinct, however, I have put pen to paper and am happy to share my brownies with Silversurfers!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Make about 20 brownies
What You’ll Need:
200g caster sugar
3 large eggs
200g dark chocolate
75g plain flour
50g ground almonds or mixed chopped nuts (optional)
What to do:
- Break up the dark chocolate into a medium bowl and add the butter, and either melt in the microwave for about 2 minutes, or place this over a pan of simmering water and leave to melt.
Put the sugar in a medium bowl and add the eggs, and then use a hand whisk to blend until creamy and completely combined.
Add the melted butter and chocolate mixture to the egg and sugar mixture, and whisk gently until combined evenly. Add the flour and ground almonds or chopped nuts and mix again.
Line a roasting tin (which is approx 28cm by 16cm) with baking parchment and pour in the chocolate mixture.
Pop in the oven at 180C/ gas mark 4 for 30 minutes, or until the surface of the brownies has formed a slight crust but is still slightly wobbly in the middle.
Leave in the tin to cool for a good half hour; if you can bear the temptation, that is.
Slice the brownies into 20 sections, pop on a plate, dust with icing sugar, then enjoy.
These brownies keep for a good 5 days if kept in an air tight container (often they taste even better the next day) and they freeze very well.
What is your signature recipe?
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