Gooey Brownies with Bournville

Prep time

20 MINUTES

Total time

50 MINUTES

SERVES

16

Estimated cost per serve
RSP per serve
Estimated gross margin per serve

PREPARATION

  1. 1

    Preheat the oven to 180 °C/160 °C fan/gas mark 4. Grease and line the base and sides of a 20cm square cake tin with baking parchment.

  2. 2

    Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.

  3. 3

    Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.

  4. 4

    Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.

  5. 5

    Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.

Ingredients

  • 175 g unsalted butter
  • 3 eggs
  • 250 g caster sugar
  • 50 g plain flour
  • chopped walnuts
  • 175 g Bournville Cocoa

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Millionaires Chocolate Cake with Crunchie Bits