The sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There’s only one problem – one is never enough… You have been warned!
200g dark chocolate
400g white castor sugar
1 teaspoon baking powder
1½ teaspoons Cornish Sea Salt
130g mixed nuts, grated
Pre-heat the oven to gas mark 4/180 degrees.
Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies) with foil or baking parchment.
Melt the dark chocolate in a bowl over a pan of simmering water.
Whisk the butter with an electric mixer until pale and fluffy.
Add the sugar and whisk again.
Add one egg at a time and whisk in between.
Pour in the melted, cooled chocolate, add 1 teaspoon of Cornish Sea Salt and whisk for about 30 seconds.
Sieve together the flour and baking powder and fold gently into the chocolate mixture. Gently fold in the grated nuts.
Pour into baking tin and sprinkle evenly the remaining ½ teaspoon of Cornish Sea Salt over top.
Bake for 60 minutes (normal size brownies) or 50 minutes (shallower mini-brownies), cover with foil after 30 min.
Leave brownies to cool in switched off, opened oven.
Cut with sharp knife into squares.
Top tip: Serve warm with a generous dollop of Rodda’s Cornish Clotted Cream.