I recently made this amazing Chocolate Brownie Cake. I could not believe how easy and more importantly how delicious it was. I even burnt it a little (I’d recommend cooking for 30 minutes and keeping a close eye, instead of the 35-40 in the recipe), and it looks just ok, but when you taste it – it melts in the mouth.
This is not allergy friendly sadly – it contains chocolate, eggs, flour, butter, caster sugar and pecan nuts. I’m going to work on a version without wheat flour – it only takes 65g so I’m sure a substitution could be made. I’m also sure it would work fine without the nuts, although they do add some nice texture.
This has already gone into my collection of recipes to be repeated, and I’m sure it won’t be long before it makes a reappearance in our house.