Beatrice' Chocolate brownie
- 200 grams of butter at room temperature
- 200 grams of dark chocolate
- 90 grams of muscovado sugar (or replace it by brown or cane sugar if you can’t find it)
- 90 grams of brown sugar
- 100 grams of self-raising flour
- 75 grams of hazelnuts
- 75 grams of walnuts
- 4 eggs
- icing sugar for decoration (optional)
You need a large baking mould of at least 3 cm high and a sheet of baking paper.
Preheat the oven at 160°C.
Break the chocolate in smaller pieces and melt it in a double boiler.
Add the butter to the chocolate and blend it carefully to incorporate, leave the butter-chocolate mixture to cool.
Beat the whole eggs with the sugar until you obtain a homogeneous thickened mass.
Now incorporate this mass in the cooled chocolate mixture using a rubber spatula.
Sieve the flower into the mixture and continue stirring to avoid lumps.
Ultimately also add the coarsely chopped nuts and blend it a last time.
Place the baking paper in the mould and pour the batter in a smoothened layer of more or less 3 cm.
The brownie batter is ready to be baked for about 20 to 25 minutes, keep an eye on the oven to make sure you don’t overcook it.
You can check if the brownie is ready with a knife; the top should be crispy and the inside still moist, but no batter should stick to the knife.
Remember it’s better to take it out of the oven a bit to early then to late, it’s such a shame to have a dry brownie, while it continues to bake a bit when you remove it from the oven.
Leave the brownie to cool down on a grid before serving, it’s more digestible.
You could sprinkle it with icing sugar to finish it if you want…
I invited some friends over for a tea party on a lovely Sunday afternoon, nothing nicer then sharing a piece of tasty chocolate brownie whilst having a nice moment together, enjoying the company and a warm cup of tea…