Preparation time: 15 minutes + 25 minutes
Makes: 16 brownies
- 225g sifted plain flour
- 300g dark chocolate (with no added sugar)
- 4 eggs
- 200g sugar / ½ cup of honey
- 200g unsalted butter
- 1 tsp vanilla extract
- 2 tsp coffee powder
- Glace cherries
- Nuts and seeds
- Preheat oven to 180C / gas mark 4.
- Grease and line a 23cm by 32cm baking tray.
- Melt the butter and chocolate in a saucepan slowly by stirring constantly at a low heat. When the mixture is smooth and consistent, remove from heat and leave to cool.
- In a large bowl, whisk the eggs and together until it is pale.
- Stir the chocolate mixture into the egg mixture, then fold in the flour and any of the optional ingredients.
- Pour the mixture into the baking tray and bake for around 25 minutes or until the toothpick comes out almost clean from the very middle.
- Remove from oven and allow to cool.
If you want to enjoy a gooey piece of brownie, it is best not to over-bake it. If the toothpick comes out clean, it means that your brownie has a cakey texture; otherwise, the middle part should seem not quite cooked, which is a good sign for obtaining gooeyness. Don’t worry about the mess you might make when cutting it into 16 squares for serving, the gooey part will become firmer if you allow enough time for it to cool or even to sit in the fridge for a while.