Okay, so does anybody not like brownies? I thought as much. I’m yet to meet someone who won’t eat one, and I’m not entirely sure I’d trust anyone who could shun such a delightful thing.
To me it’s quite self-explanatory why everyone loves brownies…chocolate, check; oozy, check; indulgent, check. What’s not to love? Did I mention I LOVE brownies. I can always squeeze one in at the end of a meal, even if I am really full. And, probably best of all, out of all the baked goods, brownies are so easy to make, it’s actually ridiculous.
My only stipulation is use good chocolate; my preference is Green and Black’s 70% dark (it’s Fairtrade and organic), you could opt for the 85% or Divine or a nice cooking chocolate too.
I’ve made a lot of brownies, but a little while ago Good Food Magazine had a chocolate and raspberry brownie as its cover recipe. Ever since trying this bad boy, I’ve never looked back. It’s perfect: super fudgey, dense and gooey – and very chocolatey.
It works well even without the raspberries in it, which is what I did here. This was simply as a matter of necessity cos raspberries aren’t in season anymore, but I did have some frozen mixed berries from a local farm that make a lovely compote.
Personally, I love having a berry in some form with my brownie, it really cuts through the richness. Of course, cream or anything cream-based is very welcome, what you choose is up to you; my poison is typically cream, preferably double or clotted cream to be precise.
You can find the full recipe on the BBC Good Food website here – they’re not called Best-ever Brownies for nothing.