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Squidgy chocolate brownies
Makes 9-12 | prep 20 mins | total time
Squidgy chocolate brownies
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Makes 9-12 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
384Kcal
Fat
22gr
Saturates
7gr
Carbs
41gr
Sugars
38gr
Fibre
1gr
Protein
10gr
Salt
0.1gr
Ingredients
- a drizzle of vegetable oil, for greasing
- 275g dark chocolate (check it’s gluten free), in pieces
- 5 medium eggs, separated, at room temperature
- 175g golden caster sugar
- 150g ground almonds
- a dusting of cocoa
Step by step
Get ahead
The brownies will keep for 3-4 days in an airtight box in the fridge. To freeze, put the undusted brownies, wrapped in baking paper, in an airtight box.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square loose-bottomed tin; line the base with baking paper. Roughly chop 50g of the chocolate; set aside. Melt the remaining chocolate in a bowl over a pan of simmering water and cool slightly.
- Whisk the egg whites until they form soft peaks. Whisk in half the sugar, a tablespoon at a time, until you have a soft meringue. Using an electric hand mixer, beat the yolks with the remaining sugar until pale and doubled in volume.
- Fold half the meringue mixture into the egg yolk mixture, then fold in the melted chocolate and then the rest of the meringue mixture. Finally, fold in the almonds and the chopped chocolate.
- Spoon into the tin, level it and bake in the centre of the oven for 25 minutes. Turn off the oven and leave the brownies in for 15 minutes. Remove and leave to cool in the tin on a cooling rack. Cut into squares and dust with cocoa to serve.
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Tip Variations:
Sour cherry (top)
Add 75g dried sour cherries, roughly chopped, with the chocolate chunks
Pistachio (middle)
Add 50g shelled pistachios, roughly chopped, with the chocolate chunks