Dark chocolate brownie (Marc Fosh)

Dark chocolate brownie (Marc Fosh)

  • Recipe difficulty: Easy
  • 0 of 5
  • Serves: Up to 8 people

Dark chocolate brownie

Marc Fosh's dark chocolate brownie

Serves: 6-8


Method

 

1. Preheat the oven to 190°C.

2. Prepare an 18cm deep square tin for baking by lining it with nonstick baking paper.

3. Melt the chocolate and butter together in a bowl over a low heat and stir occasionally. Mix the eggs and sugar in the Braun Multiquick 7 hand blender’s large chopper accessory.

4. Transfer the chocolate and butter mixture and egg and sugar mixture into the Braun Multiquick 7 hand blender’s large chopper accessory. Slowly add the almonds, orange zest, baking powder, flour and cocoa.

5. Transfer mixture to the prepared tin and bake for 30 minutes.

6. When cooked, leave to cool in the tin, before cutting into 12 bite-sized squares.

 

Marc Fosh’s tip

It’s so important that you keep any eye on the brownie while it’s baking. If it’s in too long, this indulgent favourite will dry out and lose its tempting moistness. 

This recipe was prepared using a Braun Multiquick 7 hand blender with its large chopper accessory.

Ingredients

• 200g unsalted butter
• 200g dark chocolate
• 250g light brown sugar
• 50g peeled almonds, chopped
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon of baking powder
• 4 large free-range eggs
• Zest of 1 orange

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