Woodfired Chocolate Brownies
Woodfired Chocolate Brownies straight from the oven so still warm and squidgy are the perfect autumnal indugence. We use a dark chocolate so they’re not too sweet and we don’t use any flour so they are perfectly gluten free. We’ve added nuts to this recipe but if you don’t want to, that’s just fine.
If you remember our double chocolate brownies, dark, rich and melting. perfect just heated slightly and served with some fresh raspberries and tip-top vanilla ice cream, winners of awards and bringing smiles to chocoholics everywhere…..then this is the recipe
We used to make a few for sale, a few thousand that is!
Since we became so busy with the cooking school, we have stopped making brownies for sale – not enough hours in the day and something just had to give I’m afraid. It’s been nearly 7 years now and people still ask for them and remember them with a sigh.
Check out how we made them in the Alfa 4 Pizze on our youtube channel here
This week’s Woodfired Weekly
Woodfired Chocolate Brownies – Ingredients
200g dark chocolate, chopped – we use a 70% chocolate
90g butter
3 free range eggs
160g caster sugar
40g dark cocoa
85g hazlenuts
Woodfired Chocolate Brownies – Equipment and Oven
20x12cm roasting tin lined with baking parchment
Small pan for toasting the hazelnuts
Woodfired Chocolate Brownies – Method
- Put the hazelnuts in the small pan and toast in the oven until aromatic and golden brown. Take them out of the pan and roughly chop with a large knife.
- Gently melt the butter and chocolate in a pan in the oven.
- Mix the sugar and cocoa in a large bowl with the hazelnuts and add the chocolatey buttery mixture.
- Beat the eggs just until they are broken up and mix everything together.
3 free-range eggs
- Turn the lot into the roasting tin using a flexible spatula to get everything out of the bowl.
- Bake in the oven for 15-20 minutes until the top is firm but underneath is still squidgy – this will take less time than cooking the brownies in a conventional oven so keep an eye on them.
- Leave in the tin to cool down and chill in the fridge before cutting into squares or serve still slightly warm with vanilla ice cream melting over them.
Serve with Vanilla Ice Cream