Family and Kids

  • 250 g (8 oz) plain dark chocolate (70% cocoa solids)
  • 125 g (4 oz) unsalted butter
  • 4 eggs
  • 150 g (5 oz) plain flour
  • 50 g (2 oz) ground almonds
  • 75 g (3 oz) plain dark chocolate chips
  • 50 g (2 oz) pecan nuts, roughly chopped (optional)
  • fresh blueberries, raspberries and strawberries
  • ice cream or crème fraîche

Lightly grease a 28 x 18 cm (11 x 7 inch) baking tin and line the base with nonstick baking paper.

Melt the chocolate together with the butter (see page 180). Remove from the heat and allow to cool for 2 minutes. Whisk the eggs in a separate bowl until frothy (about 3 minutes), then stir in the cooled chocolate mixture.

Fold in the flour, ground almonds, chocolate chips and pecans, if using. Transfer to the prepared baking tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until just firm to the touch.

Leave the brownies to cool in the tin for 20 minutes before cutting into 12 squares and serving with the fresh berries and ice cream or crème fraîche.

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