200 g good-quality dark chocolate (70% cocoa solids), broken up
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs
Ganache topping:
200g good quality dark chocolate
284ml double cream
50g icing sugar
Optional brownie fillings
75 g dried sour cherries
75 g dried strawberries
75g white chocolate
Instructions
Preheat your oven to 180°C/350°F/gas 4.
Line a 24cm square baking tin with greaseproof paper.
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries or other fruit, if you're using, and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, & fruit mixture. (if adding chocolate pieces, now is the time to add these)
Stir together well.
Beat the eggs and mix in until you have a silky consistency. It might look as though the chocolate is splitting, but carry on hand beating and it'll come together again
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
Allow to cool completely in the tray, then carefully transfer to a large chopping board. Don't cut them up just yet.
For the Ganache topping
Lightly heat the cream in small saucepan(do not let it boil!)
Pour the cream into the chocolate pieces and melt together, stir until melted and smooth
Sift in the icing sugar and mix together
Spread all over you cooled brownies and once cool cut into chunky squares.
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
Recipe by I am a food photographer at http://iamafoodphotographer.co.uk/chocolate-fudge-brownies/