Ingredients
- 150g salted butter, plus extra for the pan
- 200g Dark Chocolate 70%
- 3 eggs
- 150g caster sugar
- 75g plain flour
- 30g cocoa powder
- 150g Turkish Delight, chopped into large chunks
- to serve vanilla ice cream
Method
- Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick 22cm (measured from the base) ovenproof frying pan.
- Melt together the chocolate and butter either in a bowl set over a pan of gently simmering water or in short blasts in the microwave. Cool.
- Put the eggs and sugar in a bowl, and beat with electric beaters until pale, thickened and the whisk leaves a thick trail when you lift it out.
- Use a spatula to fold the melted chocolate and butter into the eggs. Sift over the flour and cocoa powder, and fold in gently.
- Pour into the prepared pan and push in the chunks of turkish delight. Bake for 20-25 minutes or until a puffed crust has formed but the brownies are still gooey in the centre.
- Cool for 5-10 minutes in the pan then spoon into bowls or eat straight from the pan and serve with ice cream.