Lovely served warm with creme fraiche or vanilla ice cream and fresh raspberries.
40g (1 ½oz) dark chocolate
1 tablespoon cocoa powder
10g (4oz) butter
225g (8oz) sugar
65g (2 ½oz) self-raising flour
50g (2oz) either chopped walnuts, brazil nuts or hazel nuts or cranberries
Melt chocolate and cocoa together then add and melt butter.
Beat together sugar and eggs then add to chocolate mix.
Fold in flour and nuts or fruit.
Grease and line a 20 cm (8 inch) square baking tin and pour in brownie mix.
Bake at 160 Celsius (325 Fahrenheit / Gas 3) for 30 minutes.
Leave in tin for 10 minutes before slicing. It should still be sticky inside.
Serve cold or warm with crème fraiche, yoghurt or vanilla ice cream and raspberries.
Added by: Fiona Rynn
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.