- 250g Butter
- 200g Dark Chocolate (At Least 70% Cocoa Solids)
- 100g – 150g Chopped Nuts
- 65g Plain Flour
- 1 Teaspoon Baking Powder/Bi-Carb Of Soda
- 360g Golden Caster Sugar
- 4 Large Eggs
If there’s one thing you’ll spot in a shop window or on a stall at a farmer’s market and find yourself stopped in your tracks to have a little drool over, pondering whether to pick yourself up one or seven, it’s brownies. Brown, chocolatey, light, fluffy squares of heaven. The ones with nuts are even more dribble-worthy. This comes at a particularly painful time, given that I’m off chocolate for lent, but Rory’s gone and made them anyway. 7 simple ingredients and voila, it’s fat pants time.
So without shadow of doubt this is a simple assembly recipe – just get you weights and measurements right and you’ll have Brownies coming out of your ears!
Combine the dry ingredients – nuts, flour,sugar, bi-Carb in as big a bowl as you can get your sticky digits on – mix well.
Crack the eggs (free range please or you are dead to me!) and froth them with a hand whisk to get plenty of air in there – you want bubbles!
This the hard part – hard in so much as it’s hard to stop licking the bowl, spoon, counter top, your own face – combine butter and chocolate and melt over a small pot of simmering water.
Sling the melted butter and chocolate into the dry ingredients and fold together.
Pour into an 8inch x 8inch baking dish and bake at 180c for 30minutes.
Just try and resist these…
Damn you, Rory, damn you. Give these bad boys a try!