I received the best compliment ever. The small one arrived home from school, the day after his school fair – which I had baked these triple chocolate brownies for the cake sale – eagar to tell me that his little friend had said I was a good cook.
“Your mammy makes great brownies” he told the small one, who had a look of pride on his little face whilst telling me this story. Double whow. I laughed with the hubby as we pictured these little people having such grown up conversations. A comment like that from a six-year-old was a joy to receive because children – as we all know – can often be so brutally honest.
I don’t bake brownies that much… but the small one asked me would I, after he tasted some – from the same little friend – the previous week. So I baked him these delicious, gooey triple chocolaty brownies. I figured if I added lots and lots of chocolate I couldn’t go wrong. I never ever imagined that I would be the topic of conversation in the school playground. Needless to say, I’m a very happy mother and baker today and I really hope you get the chance to make these and enjoy them as much as the small ones did. PS. smoother with a big dollop of cream.
Triple chocolate brownies
Makes 18 • Baking time: 25-30 minutes • Adapted from Jamieoliver.com
227g unsalted butter
150g dark chocolate
100g two-tone chocolate spread
50g cocoa powder
60g plain flour
1 teaspoon baking powder
360g castor sugar
50g chopped hazelnuts
4 medium eggs (beaten)
1. Preheat oven to 180c/gas 4/160c (fan). Line a 31cm x 18cm baking tray with grease proof paper.
2. Melt the butter and dark chocolate in a heat proof bowl over a saucepan of simmering water until melted, then stir in the hazelnuts.
3. Mix together the flour, cocoa powder, baking powder and sugar in a bowl. Pour in the melted chocolate mixture and stir well.
4. Beat in the eggs until all the mixture is combined, then swirl in the chocolate spread.
5. Pour the mixture into the prepared baking tray and bake in the oven for 25-30 minutes. The brownies should be slightly springy on the outside and gooey in the middle.
6. Let them cool in the tray before turning out carefully onto a board. Cut evenly into squares.