Chocolate Brownies – Contributed By Emma
These are the classic Fifteen chocolate brownies that have been on the Trattoria menu in London since day one as everyone loves them! It’s a great recipe, but the real trick is to make sure you dont overcook them otherwise they will go hard all the way through. As all ovens are different you will need to keep an eye on them and remember that chocolate always firms up at room temperature, so if you take them out the oven when they’re a bit gooey, they’ll be perfect. They work really well on their own, but adding a handful of nuts is great too, like crushed macadamias, pecans, even walnuts or brazils. And I really love to put dried sour cherries in mine (they go so well with chocolate). Make an effort to get some really good- quality chocolate as it will make a difference.
250g Unsalted butter
200g Best quality dark choclate- broken up
150g Dried sour cherries (Optional)
150g Chopped nuts
80g Cocoa powder- sifted
65g Plain Flour- sifted
1 Teaspoon baking powder
350g Castor sugar
4 Large free range eggs
1 Tub Vanilla ice cream to serve with brownies
Preheat oven to 180 degrees. Line a 30cm rectangular baking dish with greaseproof paper (or spray and cook which works well). In a large bowl over boiling water, melt the chocolate and buttter and mix until smooth. Add the nuts and/or cherries, if you’re using them and stir together.
In a seperate bowl mix together the cocoa powder, flour, baking powder and sugar, then add the chocolate mix to the dry ingredients slowly, stirring until smooth.
Beat the eggs and mix into mixture until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in oven for around 30 minutes. You dont want to overcook them so, unlike cakes, you dont want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
Allow to cool in the tray then cut into chunky squares. Serve with a blob of vanilla ice cream and enjoy
**Taken from Cook with Jamie- Jamie Oliver**