Chocolate brownies from Fifteen by Jamie Oliver
These brownies are so delicious that it feels like a soft, crumbly, juicy chocolate bar in your mouth, not a cake. For chocolate lovers, they are an essential dessert. The main thing is to take good chocolate - it sets the tone for the whole flavor. It is delicious to serve brownies with sour cream, it slightly dilutes the sweetness and shades the flavor of chocolate. Remember - it's important not to keep the brownie in the oven too long, otherwise it will harden and lose all its charm.
Compound (for a mold with a side of 30 cm):
- unsalted butter - 250 gr.
- good quality dark chocolate (cocoa content not less than 70%) - 200 gr.
- dried cherries - 150 gr.
- chopped nuts - 150 gr.
- cocoa powder - 80 gr.
- flour - 70 gr.
- leavening agent - 1 tsp.
- fine sugar - 350 gr.
- large eggs - 4 pcs.
to serve:
- Crème fraîche or sour cream - 250g .
- zest of 1 orange
Cooking:
Line a square mold with 30 cm sides with baking paper.
Place a bowl over a large saucepan of slightly simmering water and melt the butter and chocolate in it.
Stir thoroughly to make the mixture homogeneous.
Add the cherries and nuts (pecans, walnuts, macadamia or other) and mix again.
In a separate bowl, combine the cocoa, flour, baking powder and sugar, add this mixture to the chocolate butter and mix well.
Beat the eggs and add to the batter.
Pour the batter into the prepared mold and place in an oven preheated to 180 degrees for about 25 minutes.
Checking with a skewer won't help this time - if it comes out dry, then you've overbaked the shortcake. It should be slightly springy around the edges, but still a little stretchy in the middle. Let it cool slightly on a grate, then transfer it to a board and cut it into large squares.
Brownies are great with crème fraîche or sour cream with orange zest.
Enjoy!
