Recipe of the month

Gooey chocolate brownies with a brandy cream ganache topping

Ingredients (makes 12 large brownies or 24 small)

For the brownies:

350g Chocolate


250g Muscovado sugar

75g self-raising flower

3 eggs

200g unsalted butter

For the ganache:

200g chocolate

250ml brandy cream

Something festive to decorate with


To make the ganache:

Break the chocolate into small pieces, put in a bowl and leave to one side.

Add the brandy cream to a heavy based saucepan and heat slowly until it starts to simmer. Mix the chocolate into the cream, stirring gently to distribute and leave it to sit for a few minutes to melt.

With a spatula stir the mixture until it comes together in a creamy mass, leave to cool before placing in the fridge for 2 hours.

To make the brownies:

Preheat the oven to 180°.

Break up the chocolate into small chunks and place in a double boiler over a simmering pan of water, add the butter – stir occasionally until fully melted.

Whisk the eggs until fluffy and pale; add the Muscovado sugar and whisk to thicken – then slowly fold in the chocolate and mix until combined.

Sift in the flour and fold until smooth. Then pour into a pre-prepared tin and bake for 30-35 minutes - or until the top starts to crust and there’s still movement in the middle.

Leave to cool before cutting into squares, adding the ganache and a little festive sparkle.