Nothing soothes the soul like a chocolate brownie.
1 hr 30 mins
|275g (9 3/4oz) good-quality plain chocolate (75% cocoa solids or more)|
|225g (8oz) ground almonds|
|200g (7oz) unsalted butter|
|175g (6oz) dark muscovado sugar|
|175g (6oz) golden caster sugar|
|8 large eggs, separated|
This recipe does not contain gluten, so it’s safe to eat if you’re a coeliac and can only eat a gluten free diet, or if you’re wheat intolerant.
It’s important to use good-quality dark chocolate with at least 75% cocoa solids as this makes the brownies really rich. The health benefit of dark chocolate are numerous – the cocoa contains antioxidants called phenols which are believed to protect against heart disease and cancer. Planning a dinner party? Chocolate brownies are always a hit and as these are easy to cook too, they’re the perfect choice. For best results, serve warm with some good-quality vanilla ice cream or a thick dollop of double cream…
Preheat the oven to 180C/356F/gas mark 4. Line a 20cmx30cm baking tin with baking paper. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water or in a microwave oven and stir until smooth. Remove from the heat and stir in the sugars and ground almonds. Beat the egg yolks lightly and stir into the mixture. Whisk the egg whites until they form soft peaks and fold into the chocolate mixture. Pour into the prepared tin and bake for about an hour. The cake will be cracked on top and slightly moist inside. Cool in the tin, and then cut into squares to serve.
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