Today’s recipe comes from Giselle. These chocolate brownies really are the best I have ever tasted. As well as baking them at home she used to make them for the local café where she worked at weekends when she was at school. - 300g of dark chocolate
- 50 g of milk chocolate
- 225 g of double cream
- 2 tablespoons of espresso coffee
- 3 large eggs
- 225g caster sugar
- 1 teaspoon of vanilla essence
- 75 g of self-raising flour
- About 150g of raspberries
- 100g of milk chocolate broken into chunks
Preheat the oven to 190 degrees, grease and line with greaseproof paper a large square tin. Melt the chocolate and cream in a bowl over a pan of hot water, stir occasionally until it is melted and glossy. Allow it to cool a little.
In another bowl mix together the coffee eggs, sugar and vanilla essence. Slowly beat in the chocolate mixture. Fold in the flour, the raspberries and milk chocolate chunks and then pour the mixture into the tin. Bake for about 40 minutes, the brownies should have a soft centre.
I love the sound of these Giselle. My judgement is I am afraid based on their extravagance and richness. Lots of cream and lots of eggs. Coffee is a good idea. Meanwhile I am intrigued by the raspberries. Always a good match with chocolate. I shall look forward to the experience. I daren't make a whole batch for myself meanwhile. Perhaps next time you make some you could send a couple with your Mum.
ReplyDeletePippa very good to such a varied range of recipes. From different generations too.