bloomin' brilliant brownies
ingredients
• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche
method
This great little recipe is taken from my Little Book Of Big Treats
which I've put together exclusively for Comic Relief. All you have to do
is bake a few of these and sell them to your friends, family,
colleagues or schoolmates and you'll have raised an extra few quid for
Comic Relief and their brilliant causes. What could be easier?
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin
with greaseproof paper. In a large bowl over some simmering water, melt
the butter and the chocolate and mix until smooth. Add the cherries and
nuts, if you’re using them, and stir together. In a separate bowl, mix
together the cocoa powder, flour, baking powder and sugar, then add this
to the chocolate, cherry and nut mixture. Stir together well. Beat the
eggs and mix in until you have a silky consistency.
Pour your
brownie mix into the baking tray, and place in the oven for around 25
minutes. You don’t want to overcook them so, unlike cakes, you don’t
want a skewer to come out all clean. The brownies should be slightly
springy on the outside but still gooey in the middle. Allow to cool in
the tray, then carefully transfer to a large chopping board and cut into
chunky squares. These make a fantastic dessert served with a dollop of
crème fraîche mixed with some orange zest.
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