The recipe from today:
- 200g butter
- 5 tbsp unsweetened cocoa powder
- 150g 72% chocolate - I used Green & Black's cooking chocolate
- 320g caster sugar
- 125g self-raising flour
- 30g ground almonds
- 4 eggs
- 1 passionfruit
- 1 tsp vanilla
- 1/4 tsp salt
Preheat oven to 180ºC, line a 20x30cm cake tin with baking parchment
In a medium saucepan, bring 3cm of water to a simmer, and place a large heatproof mixing bowl (pyrex is good) on top of the saucepan. Turn off the heat, then add butter, chocolate and cocoa powder to the mixing bowl. Allow this to melt, stirring occasionally, while you weigh the other ingredients. In a small bowl, break up the eggs with a fork and set aside. When the chocolate and butter has melted and looks smooth, take the large mixing bowl off the saucepan and allow to cool for a minute or two before adding the ground almonds, sugar, vanilla, eggs and finally the flour. Fold everything through and pour into the prepared cake tin.
Bake on the middle shelf of the oven for 30-35 minutes. Keep an eye on the brownies - insert a skewer to see if the mix is cooked. If some wet batter still comes out, put the brownies back in the oven for another 5-8 minutes. Don't overbake them otherwise the brownies will be dry and cake-like :-)
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