CHRISTMAS BROWNIE RECIPES RECIPES

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CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES



Chocolate brownie recipe | Jamie Oliver recipes image

Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!

Total Time 50 minutes

Yield 10

Number Of Ingredients 6

250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
    3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
    4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
    5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
    6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
    7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

Nutrition Facts : Calories 438 calories, FatContent 28 g fat, SaturatedFatContent 17.5 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 47.1 g carbohydrate, SugarContent 42.1 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

EASY VEGAN BROWNIE RECIPE | JAMIE OLIVER VEGAN RECIPES



Easy vegan brownie recipe | Jamie Oliver vegan recipes image

Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat

Total Time 40 minutes

Yield 16

Number Of Ingredients 9

5 tablespoons sunflower oil plus extra for greasing
200 g dairy-free dark chocolate
170 g self-raising flour
3 heaped teaspoons cocoa powder
180 g golden caster sugar
sea salt
1 vanilla pod
230 ml unsweetened organic soya milk
200 g pecan nuts

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
    2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
    3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
    4. Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
    5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.

Nutrition Facts : Calories 280 calories, FatContent 17.9 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 26.9 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre

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EASY VEGAN BROWNIE RECIPE | JAMIE OLIVER VEGAN RECIPES
Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat
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    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
    2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
    3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
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