From Nigella Express by Nigella Lawson
Serves 16 (squares)
For the Brownies
225 gms dark chocolate (minimum 70% cocoa solids)
225 gms butter
2 tsp vanilla extract
200 gms caster sugar
3 large eggs (beaten)
150 gms ground almonds
100 gms chopped walnuts
For the Hot Chocolate Sauce
75 gms dark chocolate (minimum 70% cocoa solids)
125 mls double cream
2 tsp instant espresso powder
2 tbsp water
1 tbsp golden syrup
For the Brownies:
1.Preheat the oven to 170°CF. Melt the chocolate and butter gently over a low heat in a heavy-based
2.Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3.Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4.Bake in the oven for 25-30 mins, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.
For the Sauce:
1.Break up the chocolate and put into a heavy-based saucepan.
2.Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
3.Once everything has melted, stir well, take off the heat and pour into a jug to serve.