Coma inducing, artery cloying, heart attack provoking…I could go on. But once in a while a little ‘indulgence’ is necessary. These are best left to be made for you by someone else. Not only for the pure reason that, this way, you won’t be exposed to their contents but because if I’m honest I had rather lost my appetite for all things sweet by the end of this weekends baking session and wasn’t able to enjoy them to their true potential. I am however, one step further away from conducting diabetes…However, if ever there was a gooey brownie recipe then this is it. I thought I’d try a little quirky take on the usual suspects by adding some lemon flavour in the form of the new Green & Black’s lemon bar which, thanks to them, I have generously stashed on the pantry shelf, teasing the rest of my ingredients with its youthful shiny complexion and style. It adds the tiniest of freshness to an otherwise rich brownie and is a nice tang with the rapsberries.
Although these brownies posed extremely sluttily and temptingly in their photo shoot when it came to sampling we actually all ended up cutting them into at least half as they are very rich. Therefore, when attempting this recipe, don’t hesitate to half the quantities used. Its obviously ridiculous but handling smaller quantities does make you feel like they are that little bit less unhealthy…!
Makes…more than enough (about 20)
- 200g Green & Blacks Lemon chocolate
- 100g Green & Blacks milk cooking chocolate
- 250g unsalted butter
- 400g soft brown muscavado sugar
- 4 eggs
- 140g plain flour
- 50g Green & Blacks cocoa powder
- 150g raspberries (or blueberries/blackberries/cherries etc)
- Feel free to add nuts also if you like
- Preheat the oven to 180°C and line a 20 x 30cm brownie tin with parchment.
- In a large saucepan, combine the butter, chocolate and sugar and melt gently over a medium-low heat until all is melted and combined, stirring from time to time. Set aside to cool slightly.
- Making sure the chocolate is not too hot, beat the eggs in, one at a time, stirring vigorously. The mixture will thicken and turn smooth.
- Sieve in the flour and cocoa and fold in until well combined (add nuts here if using)
- Pour half the mixture into the lined tin, scatter with the fruits and then top with the remaining mixture. Alternatively add the fruit to the batter all at once.
- Bake for 30 (for really gooey) or 35 minutes until still soft in the middle. Don’t be tempted to leave them in longer if you think they are not done. They will set a little in the tray on cooling.
- Leave to cool in the tin before turning out and cutting indulgently. Serve proudly with a gym membership and a tangy topping of creme fraiche to your adoring, and now loyal, guests!
Delicious with the addition of chopped roasted nuts or different fruits. Serve with a lovely tangy creme fraiche, warm from the oven for extra (excuse the pun) brownie points with your guests.
