Gooey. Indulgent. Dense, The stuff of dreams. This brownie is the most 'brownie' brownie you'll ever try. The recipe was inspired by our dear friend Julia, who's known far and wide for her remarkable brownies. She even makes brownie mountain wedding cakes! Good news – these squares freeze beautifully, so don't be afraid to double up on ingredients and make a bumper batch.
250g dark chocolate (minimum 70% cocoa solids), broken into 2-3cm pieces
200g butter, cut into 2-3cm cubes
440g golden caster sugar
4 medium eggs
50g self-raising flour
50g cocoa powder
50g dark chocolate (minimum 70% cocoa solids), melted
40g freeze-dried strawberries – a mixture of larger and smaller pieces (optional)
Preheat the oven to 180C/fan 160C/gas mark 4 and line a 23cm (9in) square tin with baking parchment. Put the chocolate and butter into a large saucepan and melt over a very gentle heat, stirring regularly to ensure the bottom does not burn. Once completely melted remove from the heat, transfer to a bowl and stir through the caster sugar.
Crack one egg into the mixture at a time and, using a wooden spoon, beat in each egg thoroughly before adding the next. When all are fully incorporated, sift over the flour and cocoa powder. Continue to mix until everything is evenly distributed. Spoon or pour the batter into the prepared tin and bake for 30 minutes until the brownie has cooked but is still a little gooey in the centre – it will continue to cook on cooling. Remove from the oven and leave to cool completely in the tin.
Remove the brownie from the tin and set on a wire rack. To decorate, spread over the melted chocolate using a palette knife. Sprinkle over the freeze dried strawberries and allow the chocolate to set. Cut into squares to serve.
Tip: We're so in love with these, we've turned them into an ice cream by folding pieces of brownie into a chocolatey scoop – have a go!
For more delectable treats like these grab a copy of our book Jude's Ice Cream & Desserts on Amazon now!
For news, recipes and competitions.