Feeling in need of something delicious and moreish I thought I'd have a go at a BBC Good Food recipe, produced by Sarah Cook. I've substituted raspberries with blueberries as my local store was out of stock. A word of warning, this recipe is not remotely slimming and I'm sure it will only be good for my soul rather than my waistline. Arteries beware - brownie on the way!
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30CM baking tray with baking parchment. Put the chocolate, butter and sugar into a pan and gently melt, stirring occasionally with a wooden spoon. Do not over stir as the sugar will crystalise. Remove from the heat.
- You can either stir the eggs in one by one or take my advice and beat four whole eggs in a bowl and add then add a 1/4 of the mixture at a time to the melted chocolate, folding the eggs in on each occasion. This will stop the egg whites cooking faster than the yolks and ending up with a chocolate omelette!
- Sieve over the flour and cocoa, and stir in. Stir in half the blueberries, scrape into the tray, then scatter over the remaining blueberies.
- Bake on the middle shelf for 30 minutes, 35 minutes for a firmer texture. However, I used a 23CM square tin and had to cook it for 50 minutes.
- Cool before slicing if you have the will power!
200g dark chocolate, broken into small chunks. I used a dark chocolate from Peru, 64% cocoa.
100g milk chocolate, broken into chunks. I used a milk chocolate from Venezuela, 43% cocoa.
250g pack of salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
Preperation Time: 10 minutes
Cooking Time: 50 minutes (based on my tray size)
Easy: but don't over stir the chocolate, butter and sugar!
Overall a great receipe...delicious soft centre and plump, unctious blueberries. Weightwatchers wouldn't approve!