I was on a quest to find something easy she can add to her repertoire, something that doesn't need fancy specialist ingredients, and something the whole family can enjoy.
- 150g dark chocolate, I used valrohna 70% Cacao Noir Guanaja but you can swap this for any good dark chocolate
- 100g coconut oil
- 4 medium eggs
- 100g caster sugar
- 100g soft brown sugar
- 45g of cocoa powder, I use Green & Blacks
- 50g ground almonds
- ½ tsp sea salt
- 2 tsp vanilla extract
- Grease and line a 23cm square brownie tin with baking paper. Pre heat the fan oven to 160℃.
- Roughly chop the chocolate and add it to a bowl with the coconut oil and melt over a pan of simmering water, stirring occasionally. While the chocolate is melting whisk together the eggs and the sugars until thickened slightly. Once your chocolate has melted, slowly pour it into the eggs while whisking, make sure it's thoroughly mixed through, then stir in the vanilla extract.
- Put the cocoa, ground almonds, and salt into a mixing bowl and combine with a folk, fold this through your chocolate mixture and pour into your lined brownie pan. Bake in the centre of the oven for 25 mins. Leave to cool. I like to chill mine slightly before cutting them up, it firms them up making it a little easier.
I decorated my brownies with some chocolate dippers strawberries as they were a special birthday treat. If you want to add this stage then you'll need another 100g of dark chocolate and a punnet of strawberries. Melt your chocolate over a bowl of simmering water, once melted I pour the chocolate into a very small bowl, this makes it easier to dip your berries, something like a small sugar bowl or tea cup. Dip each of the berries and lay them on baking paper to set slightly. Once set put one on each brownie.
The brownies will keep for a few days, but the strawberries will need to be kept in the fridge.