xo amys

A little double chocolate…

It has been a long time since I baked anything sweet so I thought it was about time to make some good old-fashioned chewy brownies. These are rich, dark and dramatic in colour and moist with a fudge-like shiny texture. The finely chopped nuts add a lovely bitter taste to the filling, while a thin spread of chocolate icing adds another level of creamy richness. Each slice is garnished with fresh blueberries and coconut flakes. This recipe will cure any sweet tooth and today we ate a slice over late brunch with some espresso and salty croissants. I think I will be making these brownies over Easter but garnish the frosting with different berries, figs, walnuts and mint leaves.

Brownie ingredients

• 2 cups sugar
• 1 teaspoon salt
• 1/2 cup finely chopped nuts (I used almonds and hazelnuts)
• 1 1/3 cups sifted flour
• 1 bar dark chocolate melted
• 1/2 cup oil
• 4 eggs
• 1 teaspoon vanilla extract

Preheat oven to 180 degrees celsius. Sift flour. In a bowl add salt, sugar and oil. Mix in the eggs and stir until smooth and frothy. Add vanilla extract, the melted chocolate and the nuts. Add the flour gradually and stir until smooth. Pour into a greased baking tin. Cook for about 30 minutes. Meanwhile the brownie cooks, make the frosting and place into fridge.

Chocolate Frosting

• 1/4 cup melted butter
• 3 tablespoons coco powder
• 2 cups icing sugar
• 1 teaspoon vanilla extract
• 1/2 cups cream or heavy milk

Whisk the coco powder into the melted butter. Add vanilla, milk and whip until frothy with an electrical whisk. Add in gradually the icing sugar until thicker in consistency. Spread the frosting over the cooled brownies and slice into pieces. Garnish with coconut flakes and blueberries.