Most people’s ideal brownie is one that is moist in the centre, almost gooey, and with a rich, deep chocolate flavour. This recipe uses both chocolate and cocoa powder, which gives the brownies plenty of chocolate flavour, and also contains muscovado sugar to help produce the desired fudgy texture.
Fold in 55 g (2 oz) coarsely chopped pecan nuts after adding the flour mixture.
These are a healthier version of a traditionally high-fat favourite. The fat content is reduced by substituting cocoa powder for some of the chocolate. Cocoa powder contains 5 times as much iron as chocolate. Although eggs contain cholesterol, eating them normally has little effect on blood cholesterol levels. As eggs are a valuable source of protein, vitamins and minerals, they are a nutritious food to include in a healthy, well-balanced diet.