Having said all that, this time I decided to make a treat dessert. In the past, I've bought dessert...nothing wrong with that especially after a busy week. But this time, I decided to knock-up some deliciously rich brownies for Mary Berry's Ultimate Cake Book. I'm sure I've raved about this book before....it's fab and usually my first port of call if I want to bake a cake.
These taste great and are perfect on their own or served with cream & strawberries.
Dark Indulgent Brownies
Source: “Mary Berry’s Ultimate Cake Book” by Mary Berry.
- 8oz or (225g) margarine
- 12 oz (350g) of chocolate, broken into pieces
- 2 teaspoon of instant coffee
- 2 tablespoons of hot water
- 3 extra large eggs
- 8oz (225g) caster sugar
- 1 teaspoon vanilla essence
- 3 oz (75g) self-raising flour
- 6oz (175g) walnut pieces, chopped
- 8 oz (22g) plain chocolate chips
Preheat oven to 109 OC / 375 degrees F/Gas Mark5. Grease and base line a 12x9 in (30x23cm) baking tin.
Melt the chocolate slowly in a bowl with the margarine over a pan of hot water, stirring occasionally. Allow to cool. Dissolve the coffee in the hot water.
In another bowl, mix together the coffee, cocoa, eggs, sugar and vanilla essence. Gradually beat in the chocolate mixture. Fold in the flour, walnuts and chocolate chips, and then pour the mixture into the prepared tin.
Bake in the preheated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Leave to cool in the tin. When the brownies are completely cold cut into squares.
