One of the all-time favourite chocolate recipe, these brownies are sticky, fudge-like, and very, very chocolaty.
225 g (8 oz) plain chocolate
150 g (6 oz) butter
150 g (6 oz) caster sugar
150 g (6 oz) ground almonds
6 eggs, size 2, separated
150 g (6 oz) fresh white breadcrumbs
170 g can Carnation Evaporated Milk
4 tablespoons cocoa powder
125 g (5 oz) white chocolate, chopped
125 g (5 oz) milk chocolate, chopped
300 ml (1/2 pint) cooled chocolate sauce (see below), to serve
150 g (6 oz) butter
150 g (6 oz) caster sugar
150 g (6 oz) ground almonds
6 eggs, size 2, separated
150 g (6 oz) fresh white breadcrumbs
170 g can Carnation Evaporated Milk
4 tablespoons cocoa powder
125 g (5 oz) white chocolate, chopped
125 g (5 oz) milk chocolate, chopped
300 ml (1/2 pint) cooled chocolate sauce (see below), to serve
method
1. Preheat the oven to 180°C (350°F), Gas Mark 4. Grease and line a 20.5cm (8 inch) square cake tin.
2. Melt the plain chocolate in a bowl over a pan of simmering water.
3. Meanwhile, beat together the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs, Carnation Milk, cocoa and melted plain chocolate.
4. Whisk the egg whites until soft peaks form. Fold into the chocolate mixture, together -with the chopped white and milk chocolate.
5. Spoon the mixture into the prepared tin and bake for 1 hour 20 minutes. Turn out and cool on a wire rack.
6. Cut the cake into 12 squares and serve piled on a plate and drizzled with the chocolate sauce.
Chocolate Sauce
Makes about 300 ml (1/2 pint)
Preparation time: 2 minutes
Cooking time: 5 minutes
150 g (6 oz) plain chocolate
170 g can Evaporated Milk
1. Break the chocolate into pieces and place in a bowl with the Carnation Milk.
2. Stand the bowl over a saucepan of simmering water and stir until the chocolate has melted and the mixture is smooth.
3. Serve warm over puddings or ice cream. Alternatively leave to cool and thicken slightly and use as a cake covering.
2. Melt the plain chocolate in a bowl over a pan of simmering water.
3. Meanwhile, beat together the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs, Carnation Milk, cocoa and melted plain chocolate.
4. Whisk the egg whites until soft peaks form. Fold into the chocolate mixture, together -with the chopped white and milk chocolate.
5. Spoon the mixture into the prepared tin and bake for 1 hour 20 minutes. Turn out and cool on a wire rack.
6. Cut the cake into 12 squares and serve piled on a plate and drizzled with the chocolate sauce.
Chocolate Sauce
Makes about 300 ml (1/2 pint)
Preparation time: 2 minutes
Cooking time: 5 minutes
150 g (6 oz) plain chocolate
170 g can Evaporated Milk
1. Break the chocolate into pieces and place in a bowl with the Carnation Milk.
2. Stand the bowl over a saucepan of simmering water and stir until the chocolate has melted and the mixture is smooth.
3. Serve warm over puddings or ice cream. Alternatively leave to cool and thicken slightly and use as a cake covering.
serving amount
makes 12
rate this recipe
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more information
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