Chocolate brownie
With ice cream, hazelnuts & caramel popcorn
With ice cream, hazelnuts & caramel popcorn
Serves 10
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 438 22%
Fat 28g 40%
Saturates 17.5g 88%
Sugars 42.1g 47%
Salt 0.3g 5%
Protein 2.3g 5%
Carbs 47.1g 18%
Fibre 0.4g -
Of an adult's reference intake
Ingredients
- 250 g quality dark chocolate (70%)
- 250 g unsalted butter
- 4 large free-range eggs
- 250 g golden caster sugar
- 2 heaped tablespoons self-raising flour
- 2 heaped tablespoons quality cocoa powder
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
- Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
- Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
