Passion Fruit Brownies
(Recipe adapted from Scandilicious, original recipe by Nigel Slater’s “very good brownies” in his Nigel Slater’s Diary book).
125g dark chocolate (70% if possible)
125g (4 oz) butter
150g(¾ cup) light brown sugar
40g(1/3 cup) cocoa powder
40g (1/3 cup) self-rising flour
2 medium eggs pinch salt
¼ cup of passion fruit pulp or seeds and pulp of two passion fruit
- Preheat oven to 180C. Place some greaseproof paper in 8 inch square baking tin.
- Over a saucepan of simmering water, place a heatproof bowl and in this bowl put the butter and chocolate. Allow to melt, then take off from the heat and add the sugar, stirring till incorporated, and add the eggs. Sift the flour, salt and cocoa powder into this mixture and stir again. Finally add the passion fruit pulp and mix well.
- Bake the brownies for 1/2 hour – the brownies are done when you insert a skewer and there’s some dense crumbs left on the skewer.
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