At a rather late stage in life i realised that one needs at least one good recipe for Brownies to hand and probably more. This is the recipe i would use for more special occasions and is from Delia Smith’s ” How to Cook: Book Two”. You can of course leave out the Armagnac for everyday eating.
Ingredients
- 50 g 75 % cocoa solids dark chocolate broken into pieces
- 50 g pitted pruneaux d' Agen chopped and soaked overnight in the Armagnac
- 55 ml Armagnac
- 50 g skin on almonds
- 110 g butter
- 2 large free range eggs beaten
- 225 g demerara sugar
- 50 g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
Servings:
Instructions
- The night before you are going to make the brownies soak the chopped Prunes in the Armagnac.
- Lightly grease a non stick baking tin measuring 25 cm by 15 cm and 2.5 cm deep. Line it with parchment paper. Preheat the oven to 180 C, 350 F, Gas 4.
- Chop the almonds coarsely then place on a baking sheet and toast in the oven for 8 minutes- no longer!
- While the almonds are toasting put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt then remove from the heat and beat until smooth.
- Stir in all the other ingredients, including the prunes and the Armagnac, until well blended.
- Spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, Leave to cool for 10 minutes before cutting into squares and transferring to a wire rack.
- Serve warm as a dessert, perhaps with cream or mascarpone, or cold on their own.
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