We have had a relatively low key week-end. Friday night we spent at the V&A Waterfront catching up with mates visiting from Slummies.
Jamie Evert baked his amazing brownies, which served well to snack on with a massive mug of coffee and catch up on all my TV viewing. As mentioned before, Jamie Evert is a whizz in the kitchen, so I decided to share the recipe. Happy baking peeps.
What he uses:
- 250 g unsalted butter
- 200 g good-quality dark chocolate, broken up
- 50 g chopped nuts, optional
- 80 g cocoa powder, sifted
- 65 g plain flour, sifted
- 1 teaspoon baking powder
- 360 g caster sugar
- 4 large free-range eggs
What he does:
Preheat your oven to 180°C. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nuts. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.
How they look: