You know you’ve had a nice meal when you try and recreate it the next day… This is what happened when I went to Jamie Oliver’s restaurant Jamie’s Italian a few years ago and chose the Chocolate, Amaretti and Raspberry Brownie for pudding. I’m not usually a big dessert fan but this was particularly good. The following day, still thinking about the rich, gooey deliciousness of those brownies, I searched the internet for a recipe. I couldn’t find anything that came close. Not even on Jamie Oliver’s website. Not to be deterred I figured I’d make up my own and they worked surprisingly well. I dread to think how many calories there are in them, but they’re a delicious treat, nice enough to serve as dinner party pudding with a quenelle of ice cream and a swipe of raspberry coulis (if you like pretending you’re on Masterchef)
Amaretti and Raspberry Chocolate Brownies
300g dark chocolate (70% cocoa solids is best)
4 free range eggs
350g caster sugar
100g plain flour
100g cocoa powder
1 tsp baking powder
100g Amaretti biscuits (crushed into bite sized pieces)
200g raspberries (halved)
Pre-heat oven to 180°C.
Line a 35cm x 25cm baking tin with parchment.
Break up 225g of the chocolate and place in a glass bowl over a pan of boiling water (bain-marie). The boiling water shouldn’t touch the bottom of the bowl.
When the chocolate has melted remove the bowl from the heat and allow to cool.
Cream the butter & sugar together till light and fluffy.
Weigh out the flour, cocoa powder and baking powder into a seperate bowl.
Whisk the eggs in another bowl then add slowly to the butter and sugar mix, sifting in a little of the flour mix to stop curdling.
When the eggs are mixed, sift in the remaining flour, cocoa and baking powder and stir well.
Fold in the melted chocolate, crushed amaretti biscuits (reserving a handful for the top) and raspberries.
Chop the remaining chocolate into pieces and add them into the mixture.
Spoon into the baking tin and level off.
Sprinkle the reserved crushed amaretti biscuits on the top.
Bake in the oven for 45 mins (check after 40mins). The middle should still be soft (an inserted knife won’t come out clean but it shouldn’t have raw mixture on it either).
Allow to cool in the tin and when still slightly warm cut into squares to serve.