THE BEST CHOCOLATE BROWNIE
Delectable and decadent...
These work beautifully with gluten-free flour, and added walnuts or pecans are a must!
I would heartily recommend making these with the walnuts or pecans added as the texture is lovely.
You could even add some raisins or chocolate chips if you want to get creative!
These work brilliantly with gluten-free Doves Farm flour.
You will need:
Porringer or a saucepan with a heavy base
Approx. 9”x12” brownie tin, lined with baking paper
Bowl, wooden spoons
Knife or chopper to chop the nuts
One 100g bar of good quality 70% dark chocolate.
8 oz (225g) butter or margarine
4 oz (125g) self-raising flour (gluten free works well, I use Dove’s Farm)
8 oz (225g) golden caster sugar (ordinary is fine too)
1 small bag chopped walnuts or pecans
Print off a copy to keep!
After Step 1, pre-heat your oven to 190°C, Gas mark 5
Grease and line your tin
Chop your walnuts into small pieces, using a knife in a rocking motion, or using a chopper.
1. Put the butter (or margarine) and chocolate into a porringer or a small pan over a very low heat, and melt together, stirring gently. When well mixed and melted, take it off the heat and leave it to cool until you can dip your finger in without yelping! Should take about 15 minutes. It must still be warm, otherwise it'll set solid.
2. Mix together the sugar and eggs in a bowl, then gradually add the chocolate and butter mix, beating well to incorporate some air bubbles. Gently fold in the flour, turning the mixture over until the texture is smooth, and then add the walnut pieces.
3. Pour the mixture into your lined tin – crinkly edges are fine.
4. Bake in the oven for 40-45 minutes until firm. You are looking for the top to be cracking slightly. When you press lightly on the tool it should feel firm but not hard.
5. When ready, take them out if the oven and be prepared to stand guard over them as they cool in the tin. A good cup of tea will help at this stage!
6. Lift out, still in the baking paper. Gently ease the paper away from the sides and use a long knife to cut them into squares. Eat at least one while they are still warm from the oven.
7. Store what's left of them in a cake tin or airtight container lined with greaseproof paper or similar between layers, as they will stick together otherwise.
8. Put the container in a high place out of reach of children, or a safe out of reach of everyone! These will disappear in a day…
Gorgeous with ice-cream, in the bottom of a chocolate sundae or even in chocolate trifle…mmm…