Gooey Mushroomy Chocolate Brownies
Who doesn’t love a chocolate brownie? This recipe is courtesy of Mary Berry, but we’ve enhanced it with by adding our mushroom powder, which brings a deep and earthy umami flavour to your senses.
Ingredients for 4. Cooking time about 20 minutes.
Ingredients:
• 275 g softened butter
• 375 g caster sugar
• 4 large eggs
• 75 g cocoa powder
• 100 g self-raising flour
• 100 g dark chocolate chips
• 30g finely blended dried oyster mushrooms
• 30ml of tepid water
To cook:
Preheat the oven to 180°C/Fan 160°C/gas 4.
Line the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin with baking paper and grease.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
Allow the brownies to cool in the tin, then lift our using the baking paper, and then cut into 24 squares.
To serve: Best served fresh and warm but will keep for 5 days in an airtight container. To make more of a meal out of it, try serving with fresh double cream, and raspberries, or even a scoop of our malted mushroom ice-cream.
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