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Celebrity chef Jon Watts, who has appeared on the likes of ITV’s This Morning, has shared his chocolatey dessert
The chocolate brownie recipe is served with Chantilly cream which gives the dish an extra layer of indulgence.
This food recipe makes 12 brownies, perfect for sharing with family or friends over the Christmas festivities.
Even better, it only takes 25 minutes to cook with kids being able to get involved with making the dish.
Once cooks have learned this recipe they will definitely come back to it time and time again. Shoppers can buy the Chantilly cream ready-made from most UK supermarkets.
Method:
Cut the butter into chunks, and place in a heat-proof bowl along with the dark chocolate. Melt over a pan of simmering water until there are no lumps left, take off the heat and set aside to cool slightly.
Use an electric whisk to beat the eggs, egg yolk and the sugar until it is pale and thick, it should double in size.
Pour the melted chocolate and butter into the egg/sugar mix and fold through, be careful not to knock the air out of it. Use the figure of eight method, going around and under.
Next, use a sieve and add the flour and cocoa through the sieve. Fold the mix all together, then fold through the chocolate chips.
Pour the fudgy mixture into a lined baking tray. This recipe works best with a 20x30cm baking tin. Spread the mix into the corners.
Place in the oven at 165℃ for 22 to 25 minutes. It should have a slight wobble in the middle and will have formed a paper-like crust.
Leave it to cool until it is at room temperature. I like to put it in the fridge for a few hours before cutting it into portions.
Warm through in the microwave for a warm brownie. Serve with the Chantilly. A drizzle of salted caramel sauce and some sweet popcorn.
