Brownies can taste loads better than they look. Serve them with creme fraiche whipped with a bit of orange zest or simple self-whipped cream or ice-cream of your favourite complementary flavour. The next day, as a special touch — if there’s any left! — warm slices of brownies for 12-15 seconds on low power in the microwave before serving.
- 200g butter
- 200g dark chocolate (make it white choc for a 'blondie' variation!)
- 1/2cup roughly chopped walnuts or whatever nuts you fancy
- 1/2cup your fav dried fruit, chopped (dried cherries, apricot, figs, cranberries, currants, etc)
- 1/2cup milk choc or white choc chips or chunks, for topping
- 3/4cup flour
- 1tsp baking powder
- 3/4cup cocoa powder
- 3/4cup sugar
- 4 eggs, beaten
- Melt butter with broken up dark chocolate in a big saucepan over low heat. Add nuts/fruit. Sift and mix together flour, baking powder and cocoa powder, mix the sugar into it, and add the dry mixture to the melted choc mixture. Add eggs and stir lightly until incorporated.
- Preheat oven to 180 degrees C or 350 degrees F. Line 12"x12" pan with baking paper and pour in mixture. Strew top with choc chips/chunks. Bake for 25-27 minutes. Take out of oven and let it cool in the pan. Cut into squares/rectangles. Texture is moist and slightly gooey. About 18 servings.