We make our Brownies slightly crunchy on the outside and moist and squidgey on the inside. They are made with high quality, high cocoa-content chocolate couverture which makes a huge difference to the taste and chocolateyness (and Papadeli sells it by the 100g).
Brownies go well with a big mug of tea or coffee, as a pudding with mascarpone or ice cream or decorate with little chocolate eggs for an Easter treat.
4oz nuts (brazils, pecans, almonds, pistachios, walnuts – whatever you can get your hands on)
4oz unsalted butter
4oz Montezuma dark chocolate couverture
2 free range eggs
8oz granulated sugar
2oz plain flour
1 tsp baking powder
¼ tsp salt
Line a 7×11 inch baking tray with greaseproof or baking parchment. Preheat the oven to 180degreesC.
Chop the nuts into big rough chunks and roast them in the oven for 8 minutes or until golden and crispy.
Melt the chocolate and butter in a bowl placed over a pan of simmering water. When melted, beat until smooth. Fold in the other ingredients until everything is covered in the gooey mixture.
Spread the mixture into the tin and bake in the oven for 30 minutes or until it is slightly springy to the touch in the middle.
Allow the brownies to cool for 10 minutes and cut into squares or about 2x2inches. Serve when still warm if a pudding – the ice cream will melt beautifully!