Recipe adapted from Jamie Oliver's Bloomin' Brilliant Brownies
Serves 20
Ingredients
250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
75 g dried sour cherries, optional
50 g chopped roasted nuts, optional
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar(I reduced it to 280g)
4 large free-range eggs
zest of 1 orange, optional
250 ml crème fraîche, optional
Method
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes based on Jamie's original recipe for a very gooey centre(see next 2 paras on the baking times for different textures). You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
If you like it really gooey inside, 25min of baking is enough. A skewer poked into the centre will come out sticky. You may allow it to cool in the tray before carefully lifting the grease proof paper with the slab of brownie out, transferring to a large chopping board and cut into chunky squares.
However, if you prefer it to have a crispier top and just slightly gooey centre, bake it for 25min then remove from the oven. Allow it to cool in the tray for about 15mins then put it into the oven again at 150°C for another 8-10mins. Allow to cool in the tray before carefully lifting the grease proof paper with the slab of brownie out, transferring to a large chopping board and cut into chunky squares.
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
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