Brownie From Richard Wallis

200g Green and Black Dark Chocolate (the best and darkest you can afford)
175g Heritage Unsalted Butter
325g Caster Sugar
130g Heritage Plain Flour
3 Carter’s Eggs
Icing Sugar to decorate

All these ingredients are available at Ralph’s Food store!

Makes about 12 small portions, 6 good sized portions, or 1 really big it’s-been-a-very-bad-dayportion.

– Preheat the oven to 170c
– Place the chocolate in a heat-proof bowl over a saucepan of simmering water – best not to let the base of the bowl come in contact with the water, it might burn the chocolate. Allow the chocolate to gently melt, stirring every now and then.
– Once the chocolate has melted – it should be smooth – take the saucepan off the heat. Now add the caster sugar and stir well; all the sugar needs to be combined with the chocolate.
– Then add the flour, mixing until combined with the sugar/chocolate mix.
– Now give the eggs a little beating, then add to the sugar/chocolate/flour mix and stir well. It should look thick and smooth.
– Pour the mix into a prepared baking tray (one that is lined with greaseproof paper) and place into the pre heated oven for about 30 – 35 mins.
– The brownie should have a flaky top, with a soft centre; It shouldn’t wobble when shaken. If it does wobble, give it another 5 mins.
– Allow the brownie to cool completely. A warm brownie, although tasting great, does not cut well.
– Dust with icing sugar

The key to this recipe is the quality of the chocolate, it needs to be really good. You can also double the amounts and make nice chunky blocks of brownie.

The brownie can be served on its own, or with ice cream, clotted cream or custard.

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