Manna from Devon Chocolate Brownies – the recipe!
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…..
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 5 years now and people still ask for them and remember them with a sigh.
When we say we don’t make them anymore, we are then asked for the recipe and we have been asked for it so many times, that here it is. Yes we’re putting it out there so you can make your own.
We use a 53% dark chocolate so not a big cocoa percentage and fresh free range eggs from Fountain Violet Farm up the road. Apart from that, no special ingredients, just some care – don’t overheat the chocolate when you’re melting it and don’t overbake (sorry if that sounds a bit GBBO) the brownie in the oven which will mean you have a firm surface but a squidgy underside. Tempting as it is to scoff them straight away, resist temptation and leave them to set in the roasting tin overnight in the fridge for perfect cutting and keeping qualities.
As our American friends say, “Enjoy!”
Holly’s Double Chocolate Brownies
200g dark chocolate, chopped
3 Fountain Violet eggs
160g caster sugar
40g dark cocoa
- Heat the oven to 180C/Gas 4. Line a small roasting tin about 12x20cm with baking parchment.
- Gently melt the butter and chocolate in a pan over a low heat.
- Mix the sugar and cocoa in a large bowl and add the chocolatey butter mixture. Beat the eggs just until they are broken up and mix everything together.
- Turn the lot into the roasting tin using a flexible spatula to get everything out of the bowl.
- Bake in the oven for 25-30 minutes until the top is firm but underneath is still squidgy.
- Leave in the tin to cool down and chill in the fridge before cutting into tiny squares.