Chocolate brownie

Chocolate brownie

By
From
French Lessons
Makes
10–12
Prep
20 mins
Cooking time
25 mins
Photographer
Steve Brown

Some of my fondest childhood memories involve brownies! My mum was a great home-baker and I was always hanging around the kitchen to lick the bowl. One of my other great tricks was to steal the odd piece, hot from the oven. If I’m honest, it’s something I still do to this day.

Ingredients

Quantity Ingredient
180g dark chocolate
125g butter
50g plain flour
60g unsweetened cocoa powder
3 eggs
100g sugar
75g hazelnuts, roasted, peeled and roughly chopped
icing sugar, (optional)

Method

  1. Preheat your oven to 150°C. Line a brownie tin or a 22 x 14 x 4 cm baking tin with greaseproof paper.
  2. Break up the chocolate and place in a heatproof bowl with the butter. Microwave on medium in 30–second bursts, or stand bowl over a pan of simmering water until the chocolate has melted. Stir until smooth. Sift together the flour and cocoa powder.
  3. Whisk together the eggs and sugar to the ribbon stage, then mix into the chocolate. Gently fold in the sifted flour, then stir in the hazelnuts.
  4. Pour the batter into the prepared tin and bake for 25 minutes until firm. The brownie will still be soft and a bit gooey in the middle, but don’t worry; as it cools it will firm up to a wonderful squidgy consistency. Remove from the oven and leave to cool in the tin before cutting into squares. To serve, cut the brownie into squares using a knife dipped in hot water. Dust with a little icing sugar if you feel like it.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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