1. Preheat the oven to 170°C/gas mark 3/325ºF. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24 cm / 9 inch square baking tin or, most sensibly, use a foil one.
  4. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

For the sauce:

  1. Break up the chocolate and put into a heavy-based saucepan.
  2. Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
  3. Once everything has melted, stir well, take off t


for the brownies

  • 225 grams dark chocolate (minimum 70% cocoa solids)
  • 225 grams butter
  • 2 teaspoons vanilla extract
  • 200 grams caster sugar
  • 3 large eggs (beaten)
  • 150 grams ground almonds
  • 100 grams chopped walnuts

for the hot chocolate sauce

  • 75 grams dark chocolate (minimum 70% cocoa solids)
  • 125 ml double cream
  • 2 teaspoons instant espresso powder
  • 2 tablespoons water

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