Mary Berry, world renowned British food writer, shares with School Notices her recipe for the gooiest of brownies, moist and soft, ideal as a decadent dessert to serve with ice cream. Delicious! These don’t contain any flour, so are perfect for anyone who can’t tolerate gluten.
Makes: 16 brownies
Cook time: 30–35 minutes, plus cooling
Prepare ahead: Can be made up to a day ahead and reheated to serve warm.
Freeze: The cooked brownies freeze well.
- 350g (12oz) dark chocolate, broken into pieces
- 250g (9oz) butter, cubed, plus extra for greasing
- 300g (11oz) dark muscovado sugar
- 6 eggs
- 75g (3oz) ground almonds
- You will need a 23 x 30cm (9 x 12in) traybake tin. Preheat the oven to 180°C/160°C fan/Gas 4, grease the tin with butter and line with baking paper.
- Place the chocolate in a heatproof bowl, add the butter and set over a saucepan of gently simmering water. Heat through until runny and melted.
- Measure the sugar into a bowl, add the eggs and whisk until all the sugar has been incorporated. Carefully pour
in the melted chocolate mixture and stir until evenly mixed, then fold in the ground almonds and gently stir to combine.
- Pour into the prepared tin and bake in the oven for about 30–35 minutes or until a light crust forms on top and the mixture is firm around the edges but still soft in the middle
Mary’s classic tip
It’s best to leave the cooked brownies in the tin, rather than trying to turn them over and peel off the baking paper. They are so gooey, the beautiful crust will be crushed if they are over-handled. Slice straight from the tin, and use a palette knife to remove each square.
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Photo: Georgia Glynn-Smith