Brownies are supposed to be indulgent. SO, there is nothing worse than a dry, get-stuck-in-your-mouth brownie. After ten years of brownie making, I believe have finally realised the secret ingredient for ultimate perfection – CONDENSED MILK!! This creates an irresistibly gooey texture that prevents any chance of disappointment.
What is more, I’ve incorporated some peanuts and a pinch of salt (to bring out the nutty flavour) for extra crunch. When they cook, these brownies are left with a smooth, shiny and IRRESISTIBLE surface layer!
-60ml salted butter
-100g dark chocolate
-50g peanuts (lightly crushed)
-2 tbsp sunflower oil
-240ml plain flour
-80ml hot chocolate powder (I used cadbury) – you could use cocoa powder but I had run out!
-pinch of salt – to add depth to the hot chocolate powder
-320ml caster sugar
Preheat the oven to 170°.
Combine the flour, sugar and hot chocolate powder until evenly dispersed and all lumps are removed.
Crush the chocolate into chunks.
Melt the butter over a low heat in a saucepan. When it begins to melt, add the crushed chocolate. When this is almost melted, add the condensed milk. Heat slowly until the texture thickens as the condensed milk begins to caramelise. Remove from heat and fold the melted chocolate mixture into the flour.
Beat the eggs until light and bubbles begin to appear. Stir into the brownie mix with a pinch of salt. This will prevent the hot chocolate powder from being too sweet.
Finally, fold in the crushed peanuts and oil.
Pour into a well greased baking tray. Cook slowly, placing on a low shelf (or, after cooking for 10 mins, cover with tinfoil). Bake for roughly 25 -30 minutes. A shiny thin layer will appear on top leaving a soft and moist underbelly.
If you can, remove from the baking tray and leave to cool. Dust with icing sugar, serve with ice cream, cover with melted chocolate, or eat them warm. These brownies are a perfectly rich seasonal dessert. They also make a great Christmas gift!