They say that chocolate is a natural stimulant. After tasting these brownies you will see that that is most definitely true
- 7oz/200g dark chocolate
- 7oz/200g butter-chopped into pieces
- 4 large eggs
- 8oz/225g demerara sugar
- 3 ½ oz/100g self raising flour
- 2oz/50g roughly chopped pistachios
- 3oz/75g white chocolate-chopped into pieces
- 3oz/75g plain chocolate-chopped into pieces
- 2 teaspoons rose water
- 5oz/150g dark chocolate
- 4floz/110ml pouring cream
- 1oz/25g pistachios
- 5oz/15o fresh raspberries
1 Preheat the oven to 180C/Gas Mark 4
2 Grease and line a 11x7 cake tin with parchment paper.
3 Melt the dark chocolate and butter together in a bowl set over simmering water.
4 Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.
5 Sieve the self raising flour and gently fold it into the chocolate and egg mixture.
6 Fold in the chopped chocolate and pistachios with the flour and mix well. Do not over mix as the air will be knocked out of the mixture.
7 Pour the mixture into the prepared cake tin and cook for 35-40 minutes until the centre of the cake feels firm on the surface but with an element of softness underneath.
8 To make the topping, boil the cream and chocolate together until combined.
Allow to cool
9 Allow the brownie to cool slightly in the tin and then after a few minutes remove from the tin, pour the rose water over the top and spread with the icing. Scatter some crushed pistachios and fresh raspberries over the top
Tip: For a gluten free option feel free to use ground almonds instead of the self raising flour
Recipe credit: Edward Hayden
Photography credit: Harry Weir, assisted by Brian Clarke