Brownies are all the rage now. There is not a coffee shop that does not sell them. This recipe is super easy with a long slow cook to achieve the soft, moist inside. They also keep well up to a week. I like to serve mine warm with hot fudge sauce and lots of ice cream. Here I use milk chocolate, but you can use bitter chocolate; just add a touch more sugar to make it sweet enough. The secret is not to overbeat the mixture once the flour is incorporated.
- 300 g plain flour
- 1 tsp baking powder
- 175 g salted butter, cubed
- 250 g milk chocolate
- 1 tsp coffee granules, heaped
- 3 medium eggs, lightly beaten
- 325 g caster sugar
- few drops of vanilla extract
- 2 pinches salt
- 175 g toasted hazelnuts, crushed
- Preheat the oven to 180° C, Gas 4.
- Brush a 23cm square baking dish with melted butter.
- Sift the flour and baking powder together.
- Place the butter, chocolate and coffee into a bowl and melt over a pan of gently simmering water.
- Meanwhile, beat the eggs, sugar, vanilla and salt at high speed for about 2 minutes.
- Add the melted chocolate mixture slowly and mix well.
- Finally, add the flour, baking powder, salt and crushed hazelnuts and mix slowly until incorporated. Do not overwork.
- Pour into the prepared baking dish and bake in the oven for about 45-50 minutes or until risen and set. The blade should come out slightly coated to check the brownies by inserting a knife. The brownie should be very moist and soft.
- Cool, then turn out, cut into small squares and dust heavily with icing sugar. You can then reheat them gently in a microwave or eat them cold.
- Serve with fudge sauce and ice cream or thick double cream.
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