REGULAR Bake of the week readers will know of our quest for the perfect brownie.
And we intend to keep on trying as many recipes as possible until we find it.
These sea salt brownies from Waitrose are a definite contender.
The fudgey, gooey consistency is perfection – don’t bake them for too long, as they continue to firm up a little once you remove them from the oven.
180g Hope & Greenwood Salt Caramel Fudge
250g Waitrose Continental Plain Chocolate, chopped
175g unsalted butter
225g light muscovado sugar
75g self raising flour
½ tsp baking powder
100g roasted, salted large peanuts, chopped
Preheat the oven to 190C/170C/gas mark 5. Grease and line a 27 x 18cm shallow baking tin with baking parchment. Cut the fudge into 1cm cubes.
Put the chocolate and butter in a bowl and melt, either using the microwave or over a pan of gently simmering water. Stir to make a smooth sauce.
Whisk together eggs and sugar until thick, smooth and beginning to froth. Stir in slightly cooled melted chocolate mixture, then the flour and baking powder.
Lightly stir in half the fudge and nuts and turn into the tin. Scatter with remaining fudge and nuts.
Bake for 25-30 minutes until a sugary crust has formed but the mixture feels wobbly underneath. (Check frequently towards the end of cooking as flavour and texture are better if moist and gooey.)
Cool, then lift out of tin and cut into 24 small squares.
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