One of the nice things of being back in the Netherlands Britain
I am so glad I didn’t resist the urge to make the
chocolate brownie from this episode. It’s a fantastic, gooey brownie with dark
and white chocolate chunks and crunchy nuts.
The original recipe can be found on the BBC food
website. I made my brownie in a 20X20 cm square cake tin, so it took a bit
longer to bake. I replaced the pecan nuts by hazelnuts and left out the
cherries.
Ingredients
200g butter
175g caster sugar
175g soft light brown sugar
4 large eggs
100g plain flour
50g cocoa powder
125g plain dark chocolate chunks
125g white chocolate chunks
100g hazelnuts
Preparation
Preheat the oven to 190C/375F/Gas 5. Lightly butter a
20x20cm square cake tin and line the base and sides with a large sheet of
baking parchment.
Put the butter in a medium saucepan and place over a
very low heat until only just melted. Remove the butter from the heat and stir in the sugars
until well combined. Whisk the eggs in a large bowl until smooth and slowly
pour the butter and sugar mixture on top, stirring constantly until well
combined.
Put the flour and cocoa powder in a sieve and sift on
top of the egg and butter mixture. Beat hard with a wooden spoon until smooth. Leave to cool
for 10 minutes. (This will prevent the chocolate chunks melting too quickly
when they are added to the batter.)
Roughly chopped the hazelnuts and stir them with the
chocolate pieces into the cake batter. Pour into the prepared tin and spread to all the corners
with a rubber spatula or the back of a spoon.
Bake the brownie in the centre of the oven for 40
minutes, or until the mixture is crusty on the surface and lightly cooked
inside.
Remove from the oven and leave to cool for 5-10 minutes.
Take out of the tin
and transfer to a board. Cut into squares or rectangles to serve warm or leave
to cool completely if serving cold.
