Prep 20 mins
Cook 25 mins
Favoured by Hugh Grant, these brownies are more like a cross between chewy brownies and an ultra rich chocolate cake. The recipe says they serve 8, but I managed to serve at least 10 with these. They are TO DIE FOR... NOTE: the whole point of brownies is that they are supposed to be gooey in the middle. So if you use the standard cake test of them being done when you put a knife in them and it comes out clean, then you will overcook them. These brownies should still be quite wobbly when you test them with your knife; do not put them back in the oven as they will hold the heat and continue cooking for a while out of the oven.
- 6 ounces unsalted butter, plus extra
- unsalted butter, for greasing
- 3 ounces self raising flour, sifted, plus extra
- self raising flour, for dusting
- 6 ounces unsweetened chocolate, broken into pieces
- 1 teaspoon instant coffee
- 3 large eggs
- 9 ounces caster sugar
- 1⁄2 teaspoon vanilla essence
- 100 g chocolate
- double cream or vanilla ice cream
- Preheat the oven to 300°F.
- Grease a 20x20cm/8x8inch square brownie tin and dust with flour, then shake out the excess.
- Place the butter, chocolate and coffee in a bowl and melt together either in the microwave OR set over a pan of steaming water.
- In a separate bowl, beat the eggs and sugar together until pale and creamy, then add the vanilla essence.
- Gently stir the still warm chocolate mixture into the egg and sugar mixture.
- Fold in the flour using a wooden spoon.
- Break your favourite chocolate into pieces and place the pieces on the bottom of your brownie tin. Use as much chocolate as you like.
- Pour the brownie mixture into the tin.
- Bake in the oven for 25 - 35 minutes.
- Allow to cool slightly and serve when needed!
- I am not sure how long this brownie will keep for as it lasted only 2 and a half days in our house, but it was GORGEOUS when eaten warm with ice-cream and cold on its own.
it was dry not rich