Fifteen Chocolate Brownies
1 cup plus 2 tablespoons unsalted butter
7 oz dark chocolate, 70% cocoa solids, broken up
Optional: 2 ½ oz dried sour cherries
Optional: 1 1/3 oz chopped nuts
¾ cup cocoa powder, sifted
½ cup plain flour, sifted
1 teaspoon baking powder
1 ¾ cup superfine sugar
4 large free-range eggs
Optional: zest of 1 orange
Optional: 9fl oz crème fraiche
Preheat oven to 350ºF. Line a 12 inch rectangular baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter & chocolate & mix until smooth. Add the cherries & nuts (if using) & stir together. In a separate bowl, mix together the cocoa, flour, baking powder & sugar, then add this to the chocolate & stir well together. Beat the eggs & mix in until you have a silky consistency.
Pour your mixture into the tray & place in the oven for around 25 minutes. Don’t overcook them, the skewer should not come out clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray then transfer to a large chopping board & cut into chunky squares. Serve with a dollop of crème fraiche mixed with orange zest or eat them as they are.