The Ultimate Brownie

Serves: 20

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Total Time: 55

Prep Time: 25

Cook Time: 30

• 350 gram(s) Bournville chocolate, broken into pieces
• 175 gram(s) butter
• 3 medium eggs
• 225 gram(s) golden caster sugar
• 3 tablespoon(s) dark rum
• 1 teaspoon(s) vanilla extract
• 100 gram(s) (31?2oz) self-raising flour, sifted
• 1 tablespoon(s) cocoa powder, sifted
• 100 gram(s) (31?2oz) brazil nuts, toasted and roughly chopped
• Icing sugar to dust

Method

1. Preheat the oven to 190°C (170°C fan) mark 5. Grease and line a 27x19cm (101?4x61?2in) baking tin. Put the broken chocolate and the butter in a pan and melt over a low heat.
2. Beat eggs, sugar, rum and vanilla extract in a bowl until thoroughly mixed.
3. Add the self-raising flour, cocoa powder, toasted brazil nuts and melted chocolate mixture and stir everything together to combine.
4. Pour into the prepared tin and bake for 30-35min.
5. Leave to cool in the tin, dust with icing sugar, then cut into 16 pieces. Wrap in clingfilm and store for up to one week in an airtight container.
6. TO FREEZE Once cold, wrap in clingfilm and freeze. Thaw for 4hr.

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