Preparation time: 20 minutes Cooking Time: 20-25 minutes Serves: 8 - 10
These American imports have made their mark on the cake market, along with muffins. They deserve their place there too because they are delicious and gooey (don’t overcook them) and kids love them. If you don’t like nuts or are worried about children’s friends having an allergy, leave them out.
Recipe by Mark Hix
250g unsalted butter, melted70g cocoa powder110g good quality dark chocolate, melted in a bain-marie5 Burford Brown eggs, beaten500g caster sugar140g plain flour110g walnuts, chopped1 tsp baking powder
Pre-heat the oven to 175ºC/350ºF/gas mark 4. Mix the butter, cocoa powder and melted chocolate together. In a mixing machine, or by hand, whisk the eggs and caster sugar until light and fluffy. Sieve the flour and baking powder together then carefully fold into the egg mixture with the melted chocolate and butter and the chopped walnuts. Line a deep baking tray with buttered greaseproof paper, pour in the mixture and bake for 20-25 minutes. The brownie will still be soft once cooked. Leave to rest in the baking tray for an hour or so before turning out and cutting.