Gooiest ever brownies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gooiest ever brownies By You Magazine - February 10, 2019 This recipe makes the richest, gooiest ever brownies that no chocoholic will be able to resist. The dash of coffee really brings out the chocolatey flavour. Chris Alack MAKES 1 TRAY FOR SLICING 300g good-quality dark eating chocolate (about 70 per cent) 180g salted butter diced 180g light muscovado sugar 4 medium eggs plus 1 medium yolk 100g ground almonds 75g plain flour 1 rounded tsp baking powder 3 tbsp espresso coffee cooled 120g dark chocolate as above chopped cocoa or icing sugar for dusting 1. Preheat the oven to 170C/150C fan/gas 3.. Gently melt the chocolate with the butter in a large bowl set over a pan containing a little simmering water. Remove from the heat, add the sugar and whisk until smooth. 2. Add the eggs and yolk to the chocolate mixture one by one, beating after each addition and continuing to beat until the mixture is very glossy and combined. Gently fold in the ground almonds, then sift over the flour and baking powder and fold in without overmixing. Stir in the coffee and fold in 70g of the chopped chocolate. 3. Transfer the mixture to a nonstick brownie tin about 23cm square x 4cm deep (if not nonstick, butter and line it, allowing a paper overhang for lifting out). Scatter over the remaining chopped chocolate. 4. Bake for 25-30 minutes or until the edges are risen and slightly cracked, leaving just a few gooey crumbs clinging when tested with a skewer. Leave to cool overnight, then run a knife around the edge, remove from the tin, dust with cocoa or icing sugar using a sieve and cut into squares. For super-fudgy brownies, serve chilled. CUT TO FIT Slice your gooiest ever brownies to suit the mood and moment. 1 x 23cm tray makes: • 25-30 minis • 16 midis • 9 maxis Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved