Jamie Olivers Chocolate Brownies Recipes

Steps:

• In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
• PS. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 190°C/375°F.
• Grease a 20x20 baking tin fit butter and cut a piece of baking parchment to fit the bottom.
• Melt chocolate and butter in a double boiler or bowl over a pan.
• While melting mix eggs, sugar, flour and salt in a bowl. Add the butter/chocolate mix and the walnuts.
• Fold together, be careful not to overmix.
• Pour into the cake tin and cook for 15 - 18 minutes They should have a crust on but still be a bit wobbly.
• Cool and cut into squares, dust with some icing sugar.