Brownies are an American food, but for some years now Brownies have become very much part of British food. Who can resist them. Their squidgy, fudgey center and deep, delicious taste as in this Brownie Recipe shows why in Britain we have taken them to heart. And the best part ... they are really easy to make.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 12 oz/350g dark chocolate (70% cocoa solids if possible)
- 7 oz/ 200g butter
- 9 oz/250g dark muscovado sugar
- 3 large eggs
- 2 ½ oz/70g all purpose/plain flour, sifted
- 1 tsp baking powder
- 1 oz/25 pistachios, shelled and chopped
- 1 oz/25g flaked almonds
Preparation:
Preheat the oven to 325°F/170°C/Gas 3.
Grease a 9"/23cm deep baking/brownie pan. Place the chocolate and butter in a glass or metal bowl and put over a pan of barely simmering water. Stir occasionally until melted. Place the eggs in a large, roomy baking bowl, beat the eggs into the sugar one at a time. Slowly add the egg and sugar mixture to the chocolate mixture stirring constantly. Sieve the flour and baking powder, plus a pinch of salt into the chocolate and fold slowly and carefully until totally combined. Stir the pistachios and almonds into the batter then pour the mixture into the prepared tin. Bake for 35 minutes or until risen and until a skewer or wooden cocktail stick inserted into the center comes out with crumbs. The brownie should also feel slightly firm to the touch. Remove from the oven and place the baking pan onto a wire rack until cool for at least 30 minutes. Cut into 20 pieces whilst in the tin then leave to cool completely.
Based on a recipe from Sue Lawrence, Book of Baking
Based on a recipe from Sue Lawrence, Book of Baking
