Ruth Pretty's Diet-Be-Damned Brownie Recipe
Angel Bakes this week is a very special favourite, shared with love by the wonderful Ruth Pretty. Her famous Diet-be-Damned Brownies are everything a homemade treat should be: rich, fudgy, indulgent, and perfect for sharing.
We thought they’d make the loveliest little Valentine’s Day gift for a friend - chocolatey and comforting - to remind them they are truly loved this February 14th. Because sometimes love looks like a warm brownie, baked with love x
Ingredients
85g flour
50g cocoa
50g cocoa
280g butter (cubed)
495g caster sugar
4.5 eggs (lightly beaten)
2 tsp vanilla essence
460g dark chocolate buttons
icing sugar to serve
Method
Preheat your oven to 180ºC. Line the bottom of a roasting pan with baking paper, and spray the sides of the pan with baking spray (we used an oven roasting pan as the high sides make a nice chewy brownie).
In a medium bowl, sift together flour and cocoa, then set aside. Melt butter in a saucepan over a low heat, add sugar and stir until sugar is dissolved. Cool slightly, add eggs and vanilla essence and stir until combined. Finally, add flour mixture and chocolate buttons and mix well.
Pour mixture into prepared pan and bake for 50-60 minutes, until brown on top and firm to the touch (a skewer inserted will come out slightly sticky).
Gently run a knife around the edge of the tray to loosen brownie from the pan. Allow brownie to cool completely in pan before turning out onto a cooling rack, then remove baking paper.
Cut brownie into pieces using cookie cutters (we used hearts for Valentine's Day). The offcuts freeze well to crumb as an ingredient for chocolate truffles or fudge cake.
Place brownies into an airtight container (with greaseproof paper in between each layer) at room temperature for up to 1 week, or in the freezer for up to 3 months.
When you are ready to indulge, allow brownie to come to room temperature if it has been frozen, and dust with icing sugar. Try a slice with coffee, or warmed for dessert with vanilla ice cream.