There’s nothing quite like a rich, gooey, chocolatey brownie, is there? Especially as part of a beautifully styled dessert table! I like to keep mine simple, but often decorate them with some crushed pistachio nuts, freeze dried raspberries and a bit of edible gold leaf. Whether as part of a grazing table, afternoon tea or dessert table, these brownies always get a serious amount of love when I serve them, and are one of the first things guests reach for! I’m often asked for the recipe, so I thought I would share it with you here today.
Dani’s Perfect Chocolate Brownies
You will need: a brownie tin measuring approximately 33 x 23 x 5.5 cm
Please use organic and free range where possible – I promise you you’ll be able to taste the difference!
375 g unsalted butter
375 g good quality dark chocolate (no less than 70% solids)
6 large eggs
1 tablespoons vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
Crushed pistachios and raspberries to decorate (optional)
- Preheat the oven to 180ºC / gas mark 4.
- Grease and line your baking tin.
- Melt the butter and the chocolate together in a pan over a low heat, stirring occasionally. Remove from the heat once melted.
- In a separate bowl, beat together the eggs, sugar and vanilla with an electric hand whisk, then add this to the chocolate and butter and beat together until thick and glossy.
- Add the flour and salt and beat again until smooth.
- Scrape the mixture out of the pan and into the lined tin, and spread evenly with a palette knife.
- Bake in the preheated oven for approximately 25 minutes – when it’s ready the top should be lighter and speckled, with a slight wobble in the middle.
- Remove from the oven and allow to cool in the tin before turning out.
You can really do anything you like with these! Add nuts, dried fruit, chocolate chips, dried coconut – anything goes. Try laying out some of your favourite chocolate bars or biscuits in the tin before you add your brownie mix, or swirl in some salted caramel or peanut butter before you put it in the oven.
Gluten Free: You can also substitute the flour for GF flour if you want a GF recipe, or try a 50/50 split of GF flour and ground almonds.
Let me know if you try this out! And of course, if you’d like to see these brownies as part of a dessert table at your next event, do get in touch!
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