Black Treacle Cocoa Brownies with Clotted Cream

This recipe is from FLAVOUR: EAT WHAT YOU LOVE by RUBY TANDOH

The best brownies I’ve ever made: dense and fudgy, the depth of the cocoa echoed with bitter black treacle, the kind of brownie that’s so rich you need to eat it in moderation... two, three, four, five times a day.

Makes 9

150g unsalted butter
3 tablespoons black treacle
200g soft light brown sugar
2 large eggs
90g plain flour
75g cocoa powder
¼ teaspoon salt
150g clotted cream, to serve

15x22cm rectangular cake tin

Preheat the oven to 180°C/fan 160°C/gas mark 4 and line the tin with baking parchment. (Any similar-sized tin will do – a 20cm round cake tin will be more or less equivalent in volume, while a 20cm square tin will give you a slightly shallower brownie, so decrease the baking time accordingly.)

Melt the butter and treacle together in a pan over a low heat then set aside to cool a little. Whisk the sugar and eggs in a large bowl for 2–3 minutes, until very smooth and slightly bubbly. Stir the flour, cocoa powder and salt together in a separate bowl, breaking up any rogue clumps as you go. Add the melted butter to the egg and sugar mixture, then the dry ingredients mix. Beat until smooth and glossy.

Spoon the brownie batter into the prepared tin and lightly smooth the surface. Bake for 25–30 minutes. For a perfectly dense, fudgy texture, cook only until the brownie no longer jiggles in the centre when you gently shake the tin. The surface should be dried and even, and a knife inserted into the centre should come out with just a little stickiness on it – don’t wait until the knife emerges totally clean, or you’ll have cooked it too long.

Leave the brownie to cool and set completely in its tin before cutting into portions and serving with scoops of thick clotted cream.

©Charlotte Bland, 2015

©Charlotte Bland, 2015