Time and servings
Ingredients
12 total- 150 g of dark chocolate, plus 200g for the sauce
- 50 g of plain flour
- 2 tsp of bicarbonate of soda
- 100 g of light muscovado sugar
- 100 g of dark muscovado sugar
- 2 eggs, beaten, plus 3 egg yolks for the sauce
- 50 g of icing sugar, for the sauce
- 150 g of unsalted butter
- 250 ml of double cream, for the sauce
- 1 tbsp of cocoa powder
- 50 ml of buttermilk
- 1 handful of fresh raspberries, to serve
Method
9 stepsStep 1
Line a 23cm square tin with baking parchment. Pre-heat oven to150°C (fan 140°C).
Step 2
For the brownie: Melt chocolate and butter in a heatproof bowl, over a pan of simmering water. Cool slightly.
Step 3
In a separate bowl, mix flour, bicarbonate of soda, sugars and cocoa powder until smooth, rubbing the sugars to remove lumps.
Step 4
Beat together the eggs and buttermilk in a third bowl.
Step 5
Add chocolate and egg mixtures to the flour bowl, stirring until it comes together.
Step 6
Set the tin on a baking tray, pour in the mixture, bake for 45 mins.
Step 7
Remove from the oven and set aside to cool in the tin. Once fully cooled, cut into portions.
Step 8
For the chocolate sauce: Melt chocolate as before. Heat cream until about to boil. Combine egg yolks and sugar in a bowl. Add cream and stir well. Pour into the still-warm pan and stir over gentle heat until thickened. Add melted chocolate and stir. Set aside until ready to serve, hot or warm. If reheating, do not boil.
Step 9
Serve with fresh raspberries and chocolate sauce.