You will need
275g dark chocolate (ideally 70% cocoa solids)
275g unsalted butter
75g plain flour
30g cocoa powder
½ tsp baking powder
3 free- range eggs
100g chopped hazelnuts or pecans
1.Make the milk jam first. Bring the milk, honey, salt and sugar to the boil in a heavy- based pan, stirring all the while. Reduce to a low heat and cook it for one hour, stirring it often; be careful that it doesn’t boil over or stick. The mixture should be very thick and reduced while having a lovely caramel colour. Put it into a bowl, leave to go cold then cover and refrigerate until the next day.
2. Now for the brownies. Pre-heat the oven to 180°/gas mark 4. Break up the chocolate into chunks. Put these pieces into a bowl with the butter and place it over a pan of simmering water (the bottom of the bowl must be clear of the surface of the water). Stir until the mixture is completely melted and smooth. Remove from the heat and allow it to cool a little. In another bowl, whip the eggs and sugar until fluffy, then carefully pour in the melted chocolate. Fold in the flour, baking powder and cocoa powder. Add the nuts; mix well until smooth and silky in consistency.
3. Line two 23 centimetre square cake tins with greaseproof paper (allow the paper to overhang on two sides) and pour in the brownie mix, spreading it evenly. Place the tins in the oven for 25 minutes - the outer edges slightly crisper and springy when you take them from the oven.
Recipe, Desert Island Dishes for Maldon Sea Salt
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