... scrumptious!
I've been faithful to my Rosemary Moon brownie recipe for many years, but I've tried Hugh Fearnley-Whittingstall's version (from River Cottage Everyday) and it is utterly delicious!
Similar quantities of butter and chocolate, a little more sugar (the RM one uses golden syrup too), self-raising flour, vanilla extract as before, and baking them until they are only just done for that extra-squidgy texture. I could have added ground almonds but went by the letter this time, and here is the delicious result.
Can you see 'the dark side' (bottom right)? That rich, black interior, luscious molten chocolate just escaping from its barely set, delicate crust?
Am I tempting you?
