Chocolate Brownies with Cornish Sea Salt

Instructions

• Pre-heat the oven to gas mark 4/180C degrees.
• Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies).
• 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 on Cornish Sea Salt over the top.
• Bake for 60 min (normal size brownies) or 50 min (shallower mini-brownies), cover with foil after 30 mins.
• 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