Annie Bell's Fab Double Chocolate Brownies
Over a year ago
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Ingredients
- butter and flour for the tin
- 400g dark chocolate, 70% cocoa solids
- 180g unsalted butter, diced
- 180g light muscavado sugar
- 4 medium eggs
- 1 yolk
- 50g ground almonds
- 75g plain flour
- 1 heaped tsp baking powder
- 3tbsp fresh orange juice
- icing sugar for dusting
Accompaniment
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Description
Twice the choc with hidden depths and an extra hit of cocoa
Method
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1
1. Have ready a baking or brownie tin about 23cm square and 4cm deep (or equivalent). Butter and flour this if not nonstick. Preheat the oven to 190C/170C fan/gas 5.
2. Chop 100g of the chocolate and set aside. Break up the remaining 300g chocolate and melt this gently with the butter in a large bowl set over a pan containing a little simmering water. HRemove from the heat, add the sugar and stir to combine. Add the eggs and extra egg yolk one by one and beating after each addition, until the mixture is very glossy and amalgamated. Gently fold in the ground almonds, then sift over the flour and baking powder and fold in without overmixing. Stir in the orange juice and fold in the reserved chopped chocolate.
3. Transfer the mixture evenly to the tin and bake for 20-30 minutes (see ‘good timing’ below). Run a knife around the edge and leave to cool for several hours. Dust with icing sugar, then cut it into 16 squares, or half that size if preferred.
Chef's Tips
GOOD TIMING For brownies that are gooey in the centre when warm, and rich and truffle-like when chilled, allow 20-25 minutes cooking time. For more cakey brownies (children often prefer these), bake for 30 minutes until a skewer inserted comes out with just a few moist crumbs clinging.
VARIATION Substitute the 100g chopped chocolate in the recipe with a different flavour. Divine brand’s dark chocolate with raspberries is especially good.
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