Table of Contents
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.
This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie.
Enjoy! Preheat your oven to 180ºC/350F/gas 4. Grease 2 x 9” sandwich tins and line the bases. In a bowl, mix together the flour, 75g of the cocoa, the baking powder, bicarbonate of soda and 1 teaspoon of fine salt and whisk it all together. Keep to one side.
In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…