Chocolate brownie calories a 24cm square baking tin with greaseproof paper. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well.
Beat the eggs, then mix in until you have a silky consistency. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest. Who doesn’t love a beautiful, delicious chocolate brownie?
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
