I'm not a big chocolate lover really, but once when I was ill I got a real craving for brownies, and cobbled this recipe together from the internet and various cookbooks. For the chocolate I've used all kinds - Green & Black's almond chocolate, Milka's Dime Bar chocolate, dark chocolate buttons. They all worked fine. By the way, this is only a "cake" because I only own a round cake tin. You can cut it into slices to get more traditional-looking brownies.
Ingredients
- 3 eggs
- 330g of caster sugar
- 170g of unsalted butter, plus extra for greasing
- 60g of plain flour
- 25g of ground almonds
- 1 pinch of salt
- 1 teaspoonful of baking powder
- 50g of cocoa powder
- 100g of chocolate (a bar or buttons)
Method
- Preheat the oven to 180°C.
- Use the extra butter to grease and line a round cake tin that's 20-ish cm across (or 8 inches), with a loose bottom.
- Measure out the sugar and pour it into a large bowl, then add the eggs. Beat with a wooden spoon until combined. The mixture should be sloppy but light.
- Melt the 170g of butter (I did it in the microwave) and leave to cool slightly.
- Measure out the flour, cocoa, salt and baking powder and add to the bowl.
- Once the butter is cooler but still liquid, mix it into the bowl (you don't want it to be too hot or it'll cook the eggs).
- Mix to combine, keeping plenty of air in the batter.
- Crush the chocolate into little bits of rubble.
- Pour the batter into the cake tin and scatter the chocolate rubble over the top.
- Bake for 40 minutes or until a knife comes out clean.
