So are you sure you wish to know of the recipe that seduced the previously incorruptible Lady Bianco so completely? I must warn you pilgrim that from here you proceed at your own risk. For you see these brownies are so unscrupulous, so immoral, so dangerously delectable that once unleashed I cannot guarantee that you will not be bedevilled entirely. They will entice you with their deep aroma of cocoa, enchant you with their dense, fudgey texture and spellbind you with their rich, bittersweet and slightly biscuity flavour. Within a single bite you will be lost in an uncontrollable reverie of ecstasy and like Lady Bianco, you may never return...
Prep time: 30 Minutes
Baking time: 30 Minutes
175g Unsalted Butter (Cut into cubes)
250g Caster Sugar
125g Cocoa Powder
1tsp Vanilla Extract
2 Large Eggs and 1 Yolk
100g Ground Hazelnuts
200g Coarsely Chopped Nuts (Such as peanuts or hazelnuts)
We begin by melting together the butter, sugar, cocoa powder and vanilla. Place each in a large heat proof bowl and sit over a pan of simmering water (Known as a bain-marie). Let the steam from the water heat the bowl and as the butter begins to melt stir together until thick and glossy. When the ingredients having merged completely remove the bowl from the heat and set to one side for five minutes to cool slightly.
Preheat the oven to 170C/325F/Gas 3, grease a 21cm square tin and line with baking paper. Beat the eggs and yolk into the chocolate mixture, then fold through the ground hazelnuts, followed by the chopped nuts. Spoon into you prepared tin and spread gently to the edges. Bake in the centre of the oven for around 30 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the baked mixture, then remove and leave in the tin until cool.
To serve remove from the tin and paper, then slice into individual brownies. Devour with impunity.