And for something a little indulgent…
Brownies
from our gorgeous book Le Cordon Bleu Chocolate Bible
Makes 10
Prepare 30 minutes
Cook 30 minutes
Ingredients
125g dark (55-70%) chocolate
225g Unsalted butter
4 eggs
125g Unrefined cane sugar
125g caster sugar
50g flour, sifted
20g unsweetened cocoa powder, sifted.
100g pecans, crushed
Method
Preheat the oven to 170°C (335°F). Line a 20cm square cake tin with parchment paper.
Chop the chocolate and melt over a bain-marie with the butter. Stir with a spatula until smooth.
In a separate bowl, combine the eggs, unrefined cane and caster sugars and beat until thick and creamy, add to the chocolate-butter mixture.Then,using a spatula, fold in the sifted flour and cocoa powder,followed by the crushed pecans, mix well.
Pour the mixture into the prepared cake tin and bake for 30 minutes or until the point of a knife inserted into the centre comes out clean.
Cool on a rack and cut the brownies into squares to serve.
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