Makes 20-24

This is a revamp of a recipe in my Aga Cookbook which was first published in 1998. Fear not – you don’t need an Aga to make them now that I have tweaked the instructions! The ingredients remain the same although I mistakenly bought dark chocolate with orange bits in it to test these out – it actually worked very well.

Print the recipe here.

One at a time, Old Bear!

• 300g dark chocolate

• 5 tbsp clear honey

• 175g butter

• 1 tsp vanilla extract

• 3 large eggs

• 175g caster sugar

• 125g plain flour

1. Preheat the oven to gas mark 4, 180C. Line a 20cm square baking tin with baking parchment.

2. Break the chocolate into small squares and put it into a heatproof bowl with the honey and butter. Set it over a pan with a little water on a medium heat and leave until everything has melted and combined together, stirring often. The bottom of the bowl should not touch the water and you don’t want the water so hot that steam escapes around the edge of the bowl.

3. Remove the bowl from the saucepan and allow the chocolate to cool slightly. Beat the eggs with the vanilla extract and stir them into the cooled chocolate with the sugar. Finally add the flour and beat the mixture to a smooth thick batter.

4. Pour into the prepared tin then bake for 20 minutes until just set in the centre. Have the courage to take the tin from the oven when just the edges look baked and the centre is still glossy.

5. Cool slightly then lift the cake from the tin using the baking parchment and leave to cool on a wire rack.

6. Cut into small squares – this is very rich. Eat warm and it will be like a chocolate fondant pudding. Allow to cool completely for a gorgeously squidgy brownie.

Perfectly baked.

Top Tips:

• The best brownies require the baker to have the courage to remove them from the oven when other cakes would still be thought of as under-cooked.

• The picture above shows how only the very edge of my mixture, when cut warm, appears ‘cooked’ but the mixture was, in fact, perfectly baked.

• Use golden syrup instead of honey if you wish but I think the latter gives the better flavour.

• I gave some of these to a neighbour who messaged her thanks describing them as Stonkin’!

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