Earn some brownie points
Looking to impress your friends and family in the kitchen? Well look no further than these scrumptious chocolate brownies from Christopher O’Sullivan, the Executive Head Chef of the Cork International Hotel.
200g quality dark chocolate (70%)
250g unsalted butter
75g frozen raspberries, optional
80g quality cocoa powder
65g plain flour
1 teaspoon baking powder
360g caster sugar
4 large free-range eggs
110g dark chocolate, broken into pieces
110g milk chocolate, broken into pieces
120ml double cream
Melt chocolate in the cream and stir
Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.
Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly.
Sift the cocoa powder, baking powder and flour into a separate bowl, and mix.
Beat the eggs until fluffy, add the and sugar while mixing,
Add dry mix and fold in until you have a silky consistency.
Pour the brownie mix into the baking tin, scatter the raspberries (if using them) over the top and gently press till half submerged and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
Allow to cool in the tray, then carefully transfer to a large tray and portion.
Serve with fresh cream and chocolate sauce.