Chocolate Recipe


250g butter

• 200 grams of dark chocolate fair trade (70% cocoa), broken up

• optional: 75g dried sour cherries

• Optional: 50 g chopped walnuts

• 80 g cocoa powder, sifted

• 65g plain flour, sifted

• 1 cup teaspoon baking powder

• 360g caster sugar

• 4 large free range or organic eggs

• Optional: zest of 1 orange

• optional: 250ml cream


This recipe is very little control of my little book of Big Goodies that I set up exclusively for Comic Relief. All you have to do is cook a few of these and sell them to friends, family, colleagues and classmates and you've raised a few extra pounds for Comic Relief and their causes brilliant. What could be easier?

Preheat oven to 180 ° C/350 ° F / Gas Line a fourth 25 cm square pan with parchment paper. In a large bowl over simmering water, melt the butter and chocolate and mix until smooth. Add cherries and nuts, if their use, and mix. In another bowl, combine cocoa powder, flour, yeast and sugar, then add the chocolate, cherry and walnut mixture. Stir well together. Beat eggs and mix until you have a silky texture.

Pour your brownie mix into pan and bake for about 25 minutes. You do not want to overcook them so, unlike cakes, you do not feel like a skewer to get everything clean. The brownies should be slightly springy on the outside but still gooey in the middle. Cool in pan, then carefully transfer to a large cutting board and cut into square pieces. They are a dessert served with a big dollop of sour cream mixed with some orange zest.


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