Brownies Recipe - Great British Chefs

Petit four
easy
6
60 minutes, plus overnight setting

PT1H

This brownies recipe from Simon Hulstone is the perfect end to a meal, the light, moist texture contrasting with the crunchy walnuts. These brownies require overnight hardening so make sure you start the process in plenty of time.

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Ingredients

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Brownies

240g of dark chocolate
150g of unsalted butter
2 free-range eggs
175g of caster sugar
2 drops of vanilla essence
20g of 70% cocoa powder, sieved
5g of baking powder
60g of plain flour, sieved
100g of walnuts, roasted and lightly chopped
100g of 39% milk chocolate, roughly chopped
icing sugar for dusting

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Electric mixer

Heat oven up to 180°C/Gas mark 4. Line a deep-sided baking tray with greaseproof paper

Melt the dark chocolate and butter in bowl over a bain-marie. Stir constantly until they have melted completely; take the bowl off the bain-marie and leave to cool slightly

240g of dark chocolate
150g of unsalted butter

Whisk the eggs and sugar in an electric mixer until doubled in size. Once the egg mixture is aerated, fold in the melted butter and chocolate mix

2 free-range eggs
175g of caster sugar

Be careful not to knock the air out of the mix. Add the rest if the ingredients and put into your baking tray and place in the oven

2 drops of vanilla essence
20g of 70% cocoa powder
5g of baking powder
60g of plain flour
100g of walnuts
100g of 39% milk chocolate

It should take approximately 30 minutes for the brownies to cook; check by pushing a cocktail stick into the tray. The stick should come out slightly wet

Once done, pull out of the oven and cool down on a wire rack. Leave in the fridge overnight to set

Take the brownie out of the tray and remove all the greaseproof paper. Have the flattest side down on the chopping board. Begin to square up the sides and then cut into rectangles in 2cm wide strips

Cut each strip cut into cubes and dust the cubes in icing sugar. Arrange the brownie onto small plates and serve with coffee