Chocolate Brownies…Who knows how many variations of those there are. I am, however, a fan of a brownie texture that is pure and basic, “uninterrupted” by the invasion of nuts, chocolate chunks and other foreign objects. Hence this delightful little recipe – with warm silky chocolate sauce “on the side”.
- 150g butter
- 300g dark chocolate
- 300g brown sugar
- 4 eggs
- 150g flour, plain
- 120g sour cream
- (optional) 75g toasted hazelnuts, chopped
Ingredients:WARM CHOCOLATE SAUCE
- 150g dark chocolate
- 300ml cream (35%)
- 75g brown sugar
- 2tsp coffee-flavoured liqueur
Preheat oven to 180-190C. Grease 20x30cm lamington pan, line base and sides with baking paper.
Stir butter and chocolate in small saucepan over low heat until mixture is smooth.
Transfer to medium bowl. Add brown sugar and stir in well.
Stir in eggs, mixing well after each addition. Sift in the flour.
Stir in the flour, add sour cream.
Ensure the mixture is even in texture. Optionally, add nuts. I personally prefer ‘plain’ brownies
without nuts. Pour mixture into the form. Bake for about 30mins.
While brownies are baking, make chocolate sauce. Place chocolate, brown sugar and cream in a
small saucepan and stir over low heat until mixture is smooth. Remove from heat, add liqueur.
Stir in liqueur. Once brownies are baked, remove from oven and cool in form. Cut to slices and
serve with warm chocolate sauce.