as dense as they get - brownie heaven
These should come with a health warning: bake only if you have a group of chocoholics coming for lunch!
In the last few months, I've been completely off chocolate, an extremely unusual occurrence that has meant our mini 'chocolate library' is still intact. Very odd. It consisted of various bars of Lindt, and a few weeks ago, livid that these bars were still in existence, I decided brownies were in order. I'm not sure about you but I've been looking for the perfect brownie recipe for quite a long time. They need to be like Granny's were - with that thin crust on the top, and gooey in the middle. What that means though is a large quantity of sugar, and the recipe I used resulted in probably the most solid, most delicious brownies I've tasted - even if I could only manage half one! Just for the purpose of social proof, I did take a tin to London for a hen party, and they were devoured.
As ever, the secret lies with the ingredients used. Go for high quality and the result will be high quality.
40g plain flour
125g walnuts & pecans mixed
250g good quality dark chocolate (over 70% if you can, ideally Lindt)
250g unsalted butter
4 eggs, lightly beaten
Preheat the oven to 180 C. Line a 20 x 30cm cake tin with baking paper.
Sift flour & cocoa. Stir in the sugar and nuts. Using a heavy knife, chop up the chocolate, and add to the dry ingredients. Melt the butter and allow to cool before combining with dry ingredients. Stir in the eggs and pour into prepared tin. Bake for approximately 35 - 40 minutes. I found that they could have done with an extra five minutes, so don't be afraid to leave them in if you think it's still too squidgy.
Allow to cool before cutting into small pieces. Store in your retro style commemoration tin as an ode to her maj.