Chocolate brownies

Chocolate brownies

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
12
Photographer
Patricia Niven

MR: A Pope Joan classic, we have had these in the cake cabinet since the day we opened and I have to say they’re really good. We serve them with whipped cream or vanilla ice cream – pure gold.

Ingredients

Quantity Ingredient
100g dark chocolate
100g unsalted butter
100g brown sugar
2 free-range eggs, beaten
1 teaspoon vanilla paste
65g ground almonds
1 teaspoon cocoa powder
whipped cream or vanilla ice cream, to serve

Method

  1. Preheat the oven to 180°C. Grease and line a 20 x 20 cm baking tin with baking paper.

    Melt the chocolate, butter and sugar together in a large bowl over a saucepan of lightly simmering water. Once melted, remove the bowl from the heat, stir everything together again and leave to cool slightly. Whisk in the eggs, then add the remaining ingredients and stir to combine.

    Pour the batter into the baking tin and bake for 20–25 minutes, until cracked and dry on top. Remove from the oven and leave to cool in the tin before cutting into 12 squares. Serve with whipped cream or vanilla ice cream.

TIP

  • The brownies will keep in a suitable airtight container in the fridge for up to 7 days and are best warmed in an oven preheated to 180°C for 4 minutes before serving.
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