Chocolate Brownies

“These intensely chocolate brownies are addictive. Be careful not to overcook them – they should have a nice crust while still retaining some of their gooeyness. A few minutes too long and you’ll end up with a chocolate cake!”
serves 8
Cooks in 40 mins
Difficulty quite moderate


150g butter
150g dark chocolate, roughly chopped (at least 70% cocoa solids)
3 large eggs
150g brown sugar
seeds of ½ vanilla pod or ½ teaspoon vanilla extract
4 tablespoons 100% spelt white plain flour
pinch of sea salt
75g pecan nuts, chopped
4 tablespoons crème fraîche (optional)
10 strawberries, sliced


Preheat the oven to 190°C/375°F and line a 20cm square baking tin with parchment paper. Melt the butter in a pan over a low heat or in the microwave. Add the chocolate and then remove it from the heat and leave the chocolate to melt.
Put the eggs, sugar and vanilla in a bowl and using a hand-held electric mixer whisk it up until light and frothy. Add the flour and gently whisk this all together along with the salt. Then pour in the chocolate and butter mixture along with the pecan nuts, gently folding it all together until well combined. Pour all of this into the prepared tin.
Pop it in the oven for 22-25 minutes until the top is crusty but there is still a nice wobble in the middle. Once baked, remove from the oven and leave to cool down a little before cutting it into eight even-sized squares, which will crack as you cut them. Serve warm on plates with a dollop of crème fraiche and top with fresh strawberries if you like.

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