Discover the chocolatey goodness of these mouth-watering warm brownies with a side of ice cream. A favourite dessert combo at Old Havana. We cannot wait to be through Lockdown and back to serve you our Chef’s amazing creations, but for now, here’s a version you can create at home for New Year celebrations.
375g/13oz dark chocolate
6 free-range eggs
350g/12oz caster sugar
1 tbsp vanilla extract
225g/8oz plain flour
1 tsp salt
250g/9oz white chocolate, chopped (optional)
2 tsp icing sugar, to decorate (optional)
Step 1: Preheat the oven to 180C/170C fan/Gas 4.
Step 2: Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper.
Step 3: Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow it to melt.
Step 4:Put the eggs, sugar, and vanilla extract in a clean bowl and whisk together.
Step 5: Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine.
Step 6: Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine.[optional]
Step 7: Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin.
Step 8: To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using, and enjoy with a side of ice cream.
Credits: James Martin, Saturday Kitchen